In a large cast iron skillet, cook the bacon until desired crispiness. Remove bacon from pan and set aside.
Add chicken thighs to the skillet with the remaining bacon fat. Cook on medium to high heat for 10 minutes or until chicken is fully cooked, flipping halfway through. Add chopped red onion at 5 minute mark. Shred chicken in skillet with two forks.
Add the can of jalapeños, cream cheese and parmesan cheese. Cook on low-medium heat until cream cheese is melted. In the same skillet, add the frozen bag of cauliflower rice and 1 cup of chicken broth. Cover and cook until cauliflower rice is tender and heated throughout (about 3-5 minutes).
Top with fresh lime juice and cilantro. Add sea salt and pepper to taste!