Prepare the Chicken: Slice chicken breasts in half lengthwise to make them thinner. Pat dry with paper towels and season both sides with salt and pepper.

Brown the Chicken: In a wide nonstick pan, heat olive oil and 2 tablespoons of butter over medium to medium-high heat until the butter is melted and the pan is hot. Add chicken breasts in a single layer and cook until each side starts browning, about 4 minutes per side. When the chicken is cooked through, transfer to a plate. Work in batches if necessary.

Make the Sauce: Reduce the pan to medium-low heat. Add minced garlic and cook until golden brown and aromatic, about 1 minute. Stir in crushed tomatoes and cayenne, loosening any browned bits stuck to the pan. Increase heat to bring to a simmer. Stir in the remaining 2 tablespoons of butter until melted. Add salt and pepper to taste. Simmer for about 5 minutes to slightly thicken the sauce, stirring occasionally.

Prepare the Cauliflower Rice: In a heat-proof bowl, combine riced cauliflower and olive oil. Microwave on high power until tender, about 3 minutes.

Finish and Serve: Reduce the sauce to a bare simmer and stir in the sliced basil. Return the chicken to the pan to soak up the sauce. Serve the chicken and sauce over the prepared cauliflower rice.