Preheat oven to 400°F (200°C) and grease a 10-cup muffin tin well with cooking spray or oil.

Microwave the cauliflower rice for about 3 minutes until soft, let it cool, then wrap in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.

In a large bowl, combine the ground chicken, squeezed cauliflower rice, egg, quick oats, half the mozzarella, parsley, garlic powder, paprika, salt, and pepper until fully combined.

Divide the mixture evenly among the 10 muffin cups, pressing firmly. Press a small pinch of the remaining mozzarella into the center of each muffin.

Bake for 22 to 25 minutes, until the edges are golden and the internal temperature reaches at least 165°F (74°C).

Let the muffin cups cool in the pan for about 5 minutes before gently removing them.