In a large skillet, heat the oil, butter, or ghee. Sauté the sliced chicken sausage with the diced onion on medium-high heat, stirring often. Season with a little salt & pepper to make the onions sweat. When the chicken sausage has lightlybrowned on both sides & the onions are translucent, stir in the fresh spinach & minced garlic. Cook, while stirring, for about 2-3 minutes. Add in the frozen cauliflower rice & crank the heat up to high, stirring continuously. Cook for 1 minute. Add the chicken stock, & cook on high for another 5-7 minutes - stirring often, until the cauliflower rice is the texture you desire. Add more chicken stock if you need to. Season with a little more salt & pepper, if needed.