Gather all the ingredients.
Dice onions and set aside.
De-stem baby bella mushroom, slice and set aside.
Cut chicken into bite size pieces around 1/2 x 1/2 inch and set aside.
Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note - skip this step if you are using Pork Panko or bread panko.
In a large fry pan, add 1 tbsp butter on medium heat. Once the butter is melted, add onions and coat with butter.
Turn up the heat to medium high and add the chicken. Cook for 2-3 while occasionally stirring.
Add mushroom, cauliflower rice and lightly sprinkle salt and pepper. Cook for another 1-2 minutes until chicken is cooked through and set aside.
In a new fry pan, add 1 tbsp butter on low heat until melted. Once melted, add Soy Sauce, Parmesan cheese and slowly add in heavy cream. Continuously mix on low heat. The sauce should thicken after 2-4 minutes. Once the preferred thickness is reached, remove from heat.
Place gratin mix inside a ramekin (if you rather do a family style, you can throw it all in an oven glass pan). Drizzle the desired amount of sauce onto the gratin mix. We prefer about 2 tbsp per ramekin. Sprinkle pork rinds (or bread panko) on top followed by a generous sprinkle of sharp cheese.
Place oven on broil and rearrange rack to be around 6-8" from the heating element (on our oven, it is the 2nd slot from the top). Place the tray in the CENTER of the oven and broil gratin until cheese is melted, which should be around 2-3 minutes.