Cut the chicken into medium pieces and season with salt. Heat a large casserole dish or skillet greased with 2 tablespoons of ghee over a medium-high heat. Add the chicken slices and cook until browned from all sides, for 6-8 minutes.
Once browned, using a slotted spoon, transfer to a bowl and set aside. Work in batches if needed - do not overfill the pan.
Add another tablespoon of ghee in the pan where you cooked the chicken. Add diced onion and minced garlic. Cook until lightly browned and fragrant, for 2-3 minutes. Then, add the sliced celery stalks and mushrooms. Reduce the heat to medium and cook for a minute.
Add the lemon juice, chicken stock, white wine, crumbled bay leaf and paprika. Bring to a boil and cook for about 5 minutes.
Meanwhile, whisk the cream with the egg yolks. Slowly drizzle the egg & cream mixture into the pan while mixing and cook until thickened, for 1-2 minutes. Then, add freshly chopped herbs (reserve some for garnish).
Put the browned chicken back into the casserole, combine and cook for 1-2 minutes. Once cooked, set aside.
In another large pot, cook the cauliflower rice. Grease the pot with the remaining tablespoon of ghee. Add the “riced” cauliflower. Season with salt and pepper and cook for 5-7 minutes, stirring occasionally.
When done, serve the chicken with the cauliflower rice and garnish with the reserved parsley.