Saute the grated cauliflower in an un-greased non stick pan for 5 minutes over medium high until just beginning to go toasty and golden.

Add the black beans, corn, cilantro, green onion, and fresh lime juice. Set aside.

Sprinkle the chicken tenders with creole spice and saute with the onion, red pepper and jalapeno pepper in a non stick pan treated lightly with oil over medium high heat. When the chicken is cooked through and the vegetables are soft and translucent, add the minced garlic and saute another 30 seconds.

Add the tomatoes, salsa, cumin, and continue to stir. Cover and remove from the heat. Let rest 10 minutes.

Add a little sauce at a time to the yogurt, stirring well in order to temper it. Gently stir the tempered yogurt into the chicken and tomatoes.

Gradually re-heat the chicken and sauce and re-heat the "rice" so that everything is nice and hot.

Place the cauliflower rice mixture in a 9x13 casserole treated lightly with cooking spray or oil. Cover with the chicken mixture.

Sprinkle the top with the cheese and the taco chips. Place under a preheated broiler until the cheese is melted and the casserole is bubbly.

Let rest 5-10 minutes before serving. Enjoy!