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Heat the oil in a large saucepan over medium heat. Add the celery and onions and season with salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
Add the garlic, thyme, and paprika and cook until fragrant, about another minute. Stir in the broth and bring to a boil.
Add the chicken and riced cauliflower and reduce the heat to a simmer. Cook until the chicken is cooked through and the cauliflower is tender, about 12 minutes. Adjust the salt and pepper to taste.