Measure out and prepare all the ingredients. Dice up the chicken.

In a skillet add the diced chicken pieces to a pan with olive oil and salt and pepper. Heat over medium to high heat and cook until done. Remove chicken from pan.

Add asparagus spears to the pan. Cook for 1-2 minutes.

Add in the minced garlic, stir together, and cook for another minute.

Add in plum tomatoes, heavy cream, and crumbled goat cheese. Cook this covered just until the goat cheese starts to melt.

Add the chicken back to the pan. Stir until mixed thoroughly. Remove from pan and set aside.

Add butter, riced cauliflower, and fresh garlic to the pan. Stir until combined well and let cook for 4-6 minutes.

Serve the chicken with the cauliflower rice. Season with salt and pepper.