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Place the cauliflower florets in a large bowl and drizzle 2-3 tablespoons of olive oil on top. Season with salt and crushed red pepper flakes. Toss and transfer into the basket of an air fryer. Set the air fryer to 400 °F, 200 °C and cook for 15 minutes.
Oven instructions: Preheat the oven to 425°F, 220 °C. Spread the cauliflower florets onto a baking pan and roast for 20-25 minutes until for tender and golden.
Pat dry the chicken and season on both sides with salt and black pepper. Add 2-3 tablespoons of all-purpose flour and toss to coat.
Finely chop the onion and set aside.
Heat a large skillet or a wide dutch oven over medium-high heat and add 3-4 tablespoons olive oil. Brown the chicken in 2 batches. 3 minutes per side until crisp and golden. Transfer the chicken to a plate.
Add the onion to the pan and reduce the heat to low. Cook until softened. About 8 minutes.
Add the garlic and warm through until fragrant.
Add the chicken back to the skillet along with the thyme, oregano, chicken stock, and lemon juice. Simmer for 10 minutes.
Add the cauliflower florets, the cream, and feta cheese. Season with some more red pepper flakes if desired. Taste and adjust the seasoning if needed.
Warm through 3-5 minutes.
Garnish with parsely or with gremolata and serve. Kali Orexi!