Pulse a few cauliflower florets at a time in your food processor until the cauliflower pieces are the size of rice. Transfer to a dish and set aside.
To tenderize chicken, place the chicken breasts on a cutting board and use a mallet-type meat tenderizer to pound each piece. Dry with a paper towel and season with salt and pepper.
Heat 1 tablespoon of oil in a large skillet. Sear the chicken breasts for about 4 minutes on one side. Transfer them to a dish.
Add 2 more tablespoons of oil to the pan and sauté the onion with a teaspoon of salt in that same pan for 5 minutes.
Add sauce, garlic, paprika, oregano, and cayenne pepper (optional). Sprinkle with salt and pepper to taste. Stir it around scraping up all those little brown bits.
Stir in the ground cauliflower incorporating the sauce and spices throughout.
Tuck the chicken breasts seared side up into the pan with the cauliflower. Pour the juices from the chicken into the pan, as well. Now reduce the flame to medium-low, cover, and cook about 10-12 minutes until the inside temperature of the chicken registers 160℉ with a meat thermometer.
Transfer chicken to a cutting board and let it cool a little before slicing.
Finally, add your tomatoes, scallions, and olives to the cauliflower in the pan and cook uncovered for 5 more minutes.
Slice each chicken breast in half and serve over the cauliflower rice. Drizzle with extra virgin olive oil and garnish with cilantro.