Begin by patting your chicken breast dry using paper towels. Sprinkle 1 tablespoon of the Cajun seasoning over the chicken along with the olive oil. Rub the seasonings into the chicken well.
Place a large lidded pot over medium heat. Once hot, add the chicken and sear on both sides for about 4-5 minutes per side. The chicken will still be raw in the middle.
Also, add the sausage to brown on both sides. Remove the sausage and the chicken once browned.
Keeping the heat at medium, add the onions, peppers, and jalapenos to the hot pan and saute until lightly browned, about 5 minutes.
Once the veggies are browned, add the garlic and tomato paste. Cook for a few minutes to toast the tomato paste.
Next, add the cauliflower rice to toast in the pan. Stir around for a few minutes before adding the canned tomatoes and broth. Stir to combine and bring up to a boil, then the other 1 tablespoon of Cajun seasoning.
Once boiling, place a lid over the top and reduce the heat to low. Place the chicken and sausage into the pot to finish cooking. Cook covered for 40-45 minutes, or until the rice is tender.
NOTE: Remove the chicken breast and sausage from the pan about 10 minutes into the cooking time to not overcook the meat. Set aside.
Before serving, slice the chicken and sausage before adding it back to the pan. Stir to combine.
Serve warm with fresh chives on top.