Preheat your oven to 400°F (200°C). Prepare a 9x11 casserole dish lined with parchment paper.

In a large mixing bowl, combine thawed hash browns with melted ghee and half of the onion and garlic powder. Spread in the lined dish and bake for 15 minutes.

In a skillet, heat riced cauliflower over medium heat until tender, about 5–7 minutes.

In a separate bowl, mix together shredded chicken, cooked riced cauliflower, diced green chiles, remaining seasonings, and beaten eggs.

Pour the chicken mixture over the baked hash brown base, then top generously with green salsa.

Return the casserole to the oven and bake for 25–30 minutes, or until the filling is set.

Let cool for a few minutes, then garnish with cilantro and avocado slices before serving.