Pat chicken breasts dry and allow to come to room temperature.
In a small bowl combine all the spices.
Rub the spice mixture all over the chicken.
Heat a fry pan over medium high heat and add 1 tbs cocnut oil. When the pan is heated, add the chicken.
Cook on each side for 6-7 minutes or until a meat thermometer reads 165 degrees F.
Remove the chicken from the pan and let it rest for about 2 minutes.
Cut the chicken breasts in half. Add the chicken to your KitchenAid Mixer.
With the paddle attachment start your mixer and slowly increase to about an 8. Let that go for about 1 to 2 minutes.
Add the shredded chicken back to the fry pan. Place it on medium heat.
Pour in the cans of green chilies.
Mix it all together and allow the green chilies to heat up. About 3-4 minutes.
Grab a bowl and add your Paleo cauliflower rice. Then add some shredded Mexican chicken.
Optional: Add homemade guacamole. Hot sauce (be sure to look at the labels of the hot sauce at the store and get one that is Paleo). Tomatoes. Fresh cilantro. A lime wedge. You can also stir fry some onions and peppers to make it a fajita Mexican rice bowl!