Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt, pepper, and garlic powder, and cook for 6–8 minutes until browned and fully cooked through.

Stir in the cauliflower rice and cook for 3–4 minutes, until it begins to soften. If using frozen cauliflower rice, cook a bit longer to let any excess moisture evaporate.

Reduce heat to low. Add the pesto and heavy cream or Greek yogurt to the skillet. Stir well to coat everything in the sauce.

Sprinkle in the Parmesan cheese and stir until melted and creamy. Add spinach and cook just until wilted, about 1 minute.

Spoon into bowls and garnish with fresh basil or red pepper flakes if desired. Serve hot.