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Start by cooking the bacon in a small frying pan until crispy. Pat the bacon dry with a paper towel, and chop into small pieces. Save the bacon fat to cook the chicken breast. Cook chicken breast a few minutes on each side. Chop the chicken into small chunks or shred with two forks.
Next add avocado oil to a warm pan and sauté chopped onions until they are translucent. Then add in the coconut milk, buffalo sauce, and beans. Let simmer for a few minutes. After simmering, transfer into a high-speed blender. Blend until the mixture is smooth and creamy.
Add chopped chicken breast, half of the chopped jalapeño, spinach, cauliflower rice, and sauce into a large bowl. Stir together until the ingredients are evenly coated with sauce.
Transfer the mixture into a medium-sized casserole dish. Add the rest of the chopped jalapeño on top. Bake at 350 degrees for 35 minutes.
When the casserole is done cooking, sprinkle chopped bacon pieces on top with fresh parsley. Serve hot!