Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken breasts or thighs and cook until browned and cooked through, about 5-7 minutes per side. Remove the chicken from the pot and shred it using two forks. Set aside.

Sauté the Vegetables: In the same pot, add the diced onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently.

Add the Broth and Cauliflower: Pour in the chicken broth and bring to a boil. Add the cauliflower florets, dried thyme, paprika, ground cumin, salt, and pepper. Reduce the heat and let it simmer until the cauliflower is tender, about 10 minutes.

Blend the Soup (Optional): For a smoother texture, you can use an immersion blender to puree the soup directly in the pot. Alternatively, you can transfer it to a blender in batches. Be careful when blending hot liquids.

Add the Cream and Cheese: Stir in the heavy cream and cream cheese until well combined and the cream cheese is fully melted. Add the shredded chicken back into the pot. Stir in the hot sauce and shredded cheddar cheese (if using) until everything is well mixed and heated through.

Adjust Seasoning: Taste the soup and adjust the seasoning with more salt, pepper, or hot sauce if needed.

Serve: Ladle the soup into bowls and garnish with fresh parsley or chives if desired.