Make the enchilada sauce. In a small saucepan, add ghee over medium-low heat and let it melt, about 1 minute. Add tomato paste and spices and whisk to combine. Add broth and sriracha and stir to combine. Bring it to a slow simmer and let simmer for 3-4 minutes until thickened. Season with salt and pepper to taste. Remove from heat and set aside.
In a large sauté pan, add 1 teaspoon ghee over medium heat and let it get hot, about 30 seconds. Add onion and sauté for 3-4 minutes until slightly softened, stirring occasionally. Add peppers and sauté for another 3 minutes, stirring occasionally. Add cauliflower rice and cook for another 4 minutes until soft. Turn off heat and stir in shredded chicken, chili powder, and salt an pepper to taste.
Add chicken and veggie mixture into a large bowl. Add enchilada sauce and mayo and mix well to combine. Grease a baking dish (I used a 1.7 quart au gratin dish, but am 8x8 would work) and add enchilada mixture. Bake for 25-30 minutes until hot and golden brown on top. Eat with chips veggies, or whatever you like!