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Preheat your oven to 200C/ 400 F. Slice the chicken breasts in half and season with salt and pepper. Add the oil to a nonstick pan and place it over medium-high heat.
Once the oil is sizzling hot, add half the chicken and cook until golden for 4-5 minutes. Flip and cook for 2-3 more minutes or until cooked through. Repeat with the remaining chicken.
Take the chicken breasts off the heat and let them cool. Shred using 2 forks into bite-sized pieces. Transfer it to the casserole.
Dice the onion, jalapeno, and bell pepper and add them to the chicken. Add the cauliflower rice as well. Mix to combine.
To a bowl, add the coconut milk, Whole30 mayonnaise, onion powder, garlic powder, and hot sauce. Melt the ghee and add it to the bowl. Whisk to combine.
Pour the buffalo sauce over the chicken and veggies. Mix using 2 forks until the sauce is well distributed. Transfer the casserole to the oven.
Bake for 45 minutes. Turn the broiler on and let the top crisp up for 5 minutes. Take the casserole out of the oven and let it cool for 10 minutes before handling.
Finely chop the spring onions and sprinkle them on top. Garnish with a couple of slices of jalapeno pepper and a drizzle of hot sauce. Serve immediately.