Grate the cauliflower using a food processor until it resembles rice; steam for 5-7 minutes in a microwave-safe bowl until tender.

In a large mixing bowl, combine ground chicken, cheddar cheese, garlic, Italian seasoning, paprika, onion powder, crushed red pepper flakes, parsley, and a generous pinch of salt and pepper. Mix thoroughly.

Form the mixture into 12 equal-sized meatballs, about 1.5 inches in diameter, and arrange them on a tray.

Heat a skillet over medium-low heat, melt 2 tablespoons of butter, and cook the meatballs for 8-10 minutes, turning occasionally until golden brown and fully cooked.

Remove the meatballs and in the same skillet add the remaining butter, lemon juice, chicken stock, and sriracha. Stir and cook for 4-5 minutes until slightly thickened.

Divide steamed cauliflower rice among meal prep containers, place 3 meatballs on top of the rice in each, and drizzle with sauce. Garnish with parsley and lemon slices.