Heat some olive oil in a large pot and fry chorizo pieces for 4-6 minutes. Remove, leaving grease. Set aside
Place thighs in a large mixing bowl and toss with a little olive oil to coat. Add paprike, 2 tsp salt, pepper, onion powder, 1 tsp cayenne, oregano, thyme. Toss to thoroughly coat.
Lay thighs in the large pot and fry till well browned- 3-5 minutes per side. Remove thighs from pot, leaving juices.
Reduce heat to medium, add 1/2 cup olive oil and 3/4 cup flour to pot. Stir together to form a roux.
Add onions, peppers, chorizo slices and celery and stir together to fully combine, allow to cook on medium for 5-8 minutes til vegetables soften. Add the broth, increase heat to high and bring to a boil.
Reduce heat to simmer, return the thighs to the broth and simmer for 90 minutes, stirring occasionally.
15 minutes before the gumbo is ready, core and chop the cauliflower. Add pieces to a running food processor one at a time til it forms a granular rice-like consistency.
Heat some olive oil in a large pan on medium high. Add cauliflower rice, season with salt and sautxe9 for about 6 minutes, stirring frequently.
When gumbo has simmered for 90 minutes, take the chicken thighs out, use a fork and a pair of tongs to pull the meat off the bones, then use 2 forks to roughly pull the meat apart a little more. Not too much like a pulled chicken, but so that there aren't any overly large pieces.
Return chicken to pot, stir in green onions and parsley and simmer another 5 minutes.
Serve over cauliflower rice with hot sauce.