Measure out and prepare all the ingredients.

Slice the chicken breasts lengthwise to get skinny chicken breasts.

Coat the chicken breasts in almond flour and season with salt and pepper.

Over medium heat, in a skillet add the chicken breasts over the butter. Cook the chicken on both sides for 3 - 5 minutes. When done, remove the chicken from the skillet and keep warm.

In the same skillet on simmer, add the chicken broth, minced garlic, fresh thyme, and riced cauliflower. Stir together until combined well. Leave this to simmer for about 5 minutes.

Take the skillet off of the burner and stir in the heavy cream and lemon juice.

Place the skillet back on the burner and add back in the chicken to warm it up a bit.

Top the chicken with lemon slices. Serve and enjoy!