Place a pot (like a dutch oven) over medium heat.

Cook chopped bacon until crispy then remove and set aside.  Drain all but 1 tbsp of bacon grease from the pot and return it to the heat.

Place the chicken in the pot and cook, stirring occasionally, for about 5 minutes.

Return bacon to pot and add rice, water, salt, garlic powder and pepper.

Bring to a slight boil, then lower the heat to low.

Add cauliflower and ranch dressing and mix to combine, then cover.

Cook for 35 min, checking halfway through to stir.

Then remove the lid, add kale and cook for another 5 minutes uncovered.