Brunoise cut the chili pepper and onion to make small chunks. Also, chop the chicken into bite-sized pieces and dredge with salt and pepper. Reserve.
Sliver the cauliflower and place in the microwave for 3 minutes together with ¼ cup of water. Alternatively, stir the vegetable in a pan if a microwave is unavailable. Set aside.
Heat the olive oil in a medium saucepan. Lightly brown the chicken breast for a few minutes.
Pour the broth into the pan and let it boil. Toss in the garlic and onion. Simmer for about 5 minutes before adding the chopped chili pepper and cauliflower.
Gently drop the cheese and mix for 5 minutes to melt the cheese completely. Adjust the taste with a pinch of salt and pepper. Pour additional water to thicken the mixture to your liking. Optionally, add coriander, cayenne pepper, dried oregano, and ground cumin for additional flavor. Transfer to a bowl and enjoy while warm.