Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the diced chicken, sprinkling generously with salt and pepper.

Sauté for about 5-7 minutes, or until the chicken is cooked through and golden brown.

While the chicken is cooking, prepare the cauliflower rice by chopping it into florets and pulsing them in a food processor until it resembles rice.

Alternatively, use pre-riced cauliflower for convenience.

Once the chicken is ready, transfer it to a plate and cover to keep warm.

In the same skillet, add an additional tablespoon of olive oil, and sauté the minced garlic for about 30 seconds until fragrant.

Add the cauliflower rice to the skillet, stirring well.

Cook for about 5 minutes until the cauliflower is tender, stirring occasionally to avoid sticking.

Prepare the pesto by adding basil leaves, pine nuts, Parmesan cheese, olive oil, and a pinch of salt and pepper to a blender.

Blend until smooth, adjusting seasoning to taste.

Combine the chicken with the cooked cauliflower rice in the skillet, adding the freshly made pesto.

Toss everything together until coated evenly and heated through for an additional minute.

Serve hot, garnished with extra basil or pine nuts if desired.