In a large pan, melt 6 tbsp butter over high heat. Add the diced chicken breasts, 2 tsp paprika, 1 tbsp Italian seasoning, 2 tsp salt, and ½ tsp black pepper. Turn the heat to medium and sauté for 5 minutes, until chicken begins to brown and is no longer pink inside. Add the 8 garlic cloves during the last minute. Remove chicken from pan and set aside.
Add 2 tbsp butter to the pan and melt, scraping the brown bits from the bottom. Add the diced onions and carrots and sauté for 4 minutes, stirring often, until onions begin to caramelize and carrots become tender-crisp.
Add the cauliflower rice and chicken broth. Sauté for 5 minutes, breaking apart the cauliflower with a spatula as it warms. Stir frequently.
Turn off the heat and add the parsley and Parmesan cheese. Squeeze fresh lemon juice over the stir fry and mix well. Toss with the reserved garlic butter chicken and serve.