Preheat oven to 400 F and prepare an 8x8 casserole dish with cooking spray.
Heat vegetable oil (1 tablespoon) in a large pan over medium heat.
Add diced red onions (1). Cook for 6 minutes, or until soft.
Add riced cauliflower (32 Ounces), salt (1 teaspoon) and pepper (1/2 teaspoon) and cook for about 5 minutes, just until it begins to soften.
Add veggies to prepare casserole dish in an even layer.
Cover with shredded cheddar cheese (1 cup).
Heat remaining tablespoon of vegetable oil in the same pan over medium heat.
Add ground chicken (2 Lbs) and break up using the back of a spoon. Cook until no longer pink.
Add diced tomatoes with green chile peppers (14.5 Ounces), water (1/2 cup) and taco seasoning (1/4 cup). Stir to combine and bring combo to a boil.
Reduce to a simmer and cook for 5-7 minutes, or until hardly any liquid is left.
Turn off heat and add cubed cream cheese (8 Ounces) — Stir until melted and fully combined.
Add chicken and veggie combo in an even layer to the casserole dish.
Cover with shredded cheddar (2 Cups ).
Bake in the oven for 20 minutes, or until the cheese has melted.
Allow to cool, serve with avocado, cilantro and enjoy!