Preheat oven to 400 degrees Fahrenheit.
Arrange bacon on a baking tray lined with parchment paper and bake in the oven until crispy, about 10 minutes. Remove from the oven and allow to cool on a plate lined with a paper towel.
Heat ghee to a large stockpot or Dutch oven set to medium-low heat. Add onion and garlic and sauté until soft, about 5 minutes. Add celery and carrot and continue to sauté another 5 minutes.
Place the chicken thighs in the stockpot or Dutch oven and allow to slowly cook through, stirring often with the veggies for about 15 minutes. When cooked through, shred with two forks right in the stockpot or Dutch oven.
Add the cauliflower rice and chicken stock and continue to sauté with a lid on until cauliflower rice is soft, about 5 minutes.
Remove from the heat and stir in the ranch dressing, scallion parsley and diced avocado.
Serve between 4, garnishing each with crumbled bacon, storing any leftovers in the fridge for up to 3 days.