Rice the cauliflower in a food processor by pulsing the florets until they resemble coarse grains. Work in batches if needed and stop before the cauliflower turns into a paste.

Pat the chicken dry and season both sides with paprika, Italian seasoning, salt, and black pepper. Thin, evenly cut chicken helps the meat cook quickly and remain juicy.

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken for approximately 3 to 5 minutes per side, depending on thickness, until browned and cooked through, then transfer it to a plate.

Reduce the skillet heat to medium and add the remaining butter and minced garlic. Cook for about 30 seconds, just until the garlic is fragrant and not browned.

Pour in the chicken broth and lemon juice, scraping up the browned bits from the bottom of the skillet. Simmer briefly until the ingredients form a glossy garlic-butter pan sauce.

Return the chicken to the skillet and spoon the sauce over the cutlets. Warm for 1 to 2 minutes, then finish with the chopped parsley.

While the chicken cooks, heat olive oil and butter in a second skillet over medium heat. Add the cauliflower rice and garlic, then sauté uncovered for about 5 to 7 minutes, stirring occasionally, until tender but not mushy.

Stir the Parmesan and parsley into the softened cauliflower rice. Season with salt and black pepper, then serve it with the chicken and plenty of pan sauce.