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Preheat oven to 375F. Fry the bacon in a skillet until crisp, then chop the bacon into small pieces. Reserve 1 tablespoon of the bacon grease and some of the bacon (for the topping).
Add the cream cheese to a large mixing bowl and whip using a Hand Mixer. Add in the heavy cream, chicken stock, bacon grease, garlic and onion powder and continue mixing until combined.
In the same bowl, add in the shredded chicken, chopped bacon, jalapeño peppers, cauliflower rice and about half of the shredded cheddar cheese.
Mix thoroughly until everything is well combined and pour into a 9″ x 13″ casserole baking dish that’s been sprayed with nonstick spray.
Add the remaining cheddar over the top and bake 40-45 minutes or until the cheese is golden and bubbly.
Optional: Top with the reserved bacon, slices of jalapeño peppers, sour cream and fresh chopped parsley, then serve. Store leftovers in the fridge in an airtight container for a few days or freeze.