Place a large pot over medium heat, add the avocado oil, ground chicken, onion, and garlic.
Cook until the onions start to soften, about five minutes.
Add the green chiles, 2 1/2 cups chicken broth, oregano, cumin, coriander, garlic powder, onion powder, and salt.
Simmer over medium heat, stirring occasionally for 20-25 minutes, until the chicken is tender.
Add the riced cauliflower and cook for another five minutes.
Stir the Keto Chow into remaining 1/2 cup stock, then stir in the sour cream.
Add mixture to the chili and cook until the chili has thickened, about five more minutes.
Notes
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