Start by prepping the risotto. Cut the cauliflower into florets, and place inside a food processor (may need a few batches). Pulse until cauliflower resembles a rice like texture.

Begin by heating a large skillet to medium heat. Place bacon inside the pan, cook 4-5 minutes per side (or until desired level of crispiness). Set aside. Reserve bacon fat.

Add chicken to the skillet, season with salt and pepper. Cook 3-5 minutes per side (depending on thickness of chicken), and remove chicken from pan (it won't be cooked all the way through). Keep the pan and burner hot.

Add additional oil to pan if it's dry. Now toss leeks and mushrooms into the skillet. Saute for 5-6 minutes, or until mushrooms are fragrant and leeks are softened.

Crumble bacon into small pieces and return to the pan with mushrooms. Add chicken and coconut milk, stir to combine. Now add dijon mustard.

Simmer at medium low heat for 8-10 minutes.

Meanwhile, make the risotto. Heat up a separate skillet to medium high heat, add oil once hot.

Toss in onion, saute for a 2-3 minutes. Then add garlic and mushrooms. Cook for another 5-6 minutes, until mushrooms are browned.

Now toss in cauliflower rice, chicken broth, and dried basil. Reduce heat to low, and let simmer for 8-10 minutes while the rice absorbs the broth.

Add salt to taste and top with fresh thyme.

Serve chicken with sauce on top of risotto.