Combine the chicken and salsa in a slow-cooker dish. Cover and cook on high for 4 hours or 6 hours on low, until cooked through to an internal temp of 165F. Shred the meat between two forks.
In a large skillet, heat oil over medium-high heat. Add the riced cauliflower and sauté for about 5 minutes until the cauliflower rice is heated through and tender. Add in cilantro, stir to combine, turn off heat.
To assemble, create a bed of cauliflower rice in a meal-prep container, top with salsa chicken, cheese, guacamole, black olives, sour cream, and additional cilantro.