Preheat oven to 350F and lightly grease a casserole dish.

In a small bowl whisk together the sour cream, eggs, garlic powder, onion powder, salt, and pepper. Set aside.

In a large skillet melt the butter over medium heat.

Whisk in the xanthan gum, stirring constantly, until the mixture turns golden brown, about 5 minutes. Watch carefully as it can burn easily. Whisk in the chicken broth and allow the sauce to simmer and thicken, about 5 minutes more. Remove from the heat and allow to cool slightly.

Stir the riced cauliflower into the sauce mixture to combine.

Add the cauliflower, cooked chicken, 1/2 the ground pork rinds, the larger amount of Parmesan cheese, and the sour cream mixture to the prepared casserole dish. Stir well to combine.

Combine the remaining ground pork rinds with the smaller amount of Parmesan cheese. Sprinkle evenly over the top of the casserole.

Bake for 60 minutes or until the top is golden brown.