Preheat oven to 400°F.
In a large frying pan, melt the butter over medium heat, then add the chicken thighs, thyme, garlic powder, onion powder, salt, and pepper.
Cook for about 5 minutes, until the chicken is almost cooked through.
Add the cauliflower rice, chopped green beans, broth, and cream to the pan. Bring to a light boil.
Turn down the heat and allow everything to simmer for 5-10 minutes, or until the liquid thickens to your desired consistency.
Meanwhile, make the crust by stirring together the almond flour and mozzarella cheese. Then, mix in the egg and melted butter until a sticky dough forms.
Transfer the filling to an 8×8 casserole dish.
Divide the dough into 4 equal parts, flatten into discs, and press one into each corner of the dish to create a crust on top.
Bake for 20-25 minutes or until the crust is golden brown.