Set oven to 400F.
Make cauliflower rice. Add florets to a food processor and pulse blend to create cauliflower rice.
Sauté onion, garlic, oregano for 2 to 3 minutes until they turn brown and translucent. Add the spinach and cook for about 2 minutes until it wilts. Add the cauliflower rice and fold everything together. Cook for 2 minutes.
Lastly, add coconut milk, parmesan, pepper and cooked chicken (as well as the optional fresh basil).
Evenly divide the filling into small baking tins or a large casserole dish. Top with panko and parmesan. Lightly spray the top with a little coconut oil before baking.
Bake for 25 minutes or until the top is golden brown and crunchy.