Season chicken thighs with salt, black pepper, smoked paprika, and garlic powder.
Place chicken in a skillet or pot over medium heat.
Add chicken broth, cover, and simmer for 25–30 minutes until very tender.
Remove chicken and shred using two forks.
Return shredded chicken to the skillet and stir in sugar-free BBQ sauce.
Simmer uncovered for 5–10 minutes until thick and sticky.
Heat cauliflower rice according to package directions.
Serve pulled BBQ chicken over cauliflower rice in bowls.