Heat a pan over medium heat; add pecans and cook, stirring frequently, until toasted, about 5 minutes.
Preheat oven to 220 C / Gas 7. Cover a baking tray with foil, ensuring the foil goes up the sides of the tray to catch all the juices.
Combine cauliflower, olive oil, garlic, 2 teaspoons thyme, 1 1/2 teaspoons salt and black pepper in a bowl; spread over 2/3 of the prepared baking tray.
Season chicken with remaining 1 teaspoon thyme, 1 teaspoon salt and ground black pepper. Wrap each chicken breast with 2 pieces bacon, covering the entire surface of the chicken. Arrange chicken in 1 row down the remaining 1/3 of the baking tray.
Mix brown sugar and chilli powder together in a bowl and sprinkle half of it over the bacon-wrapped chicken.
Bake in the preheated oven for 25 minutes; stir cauliflower and flip bacon-wrapped chicken using tongs. Sprinkle the remaining brown sugar mixture over chicken. Continue baking until chicken is no longer pink in the centre and bacon is crisp, 20 to 25 minutes. Finish under the grill for a few minutes if bacon needs crisping.
Remove chicken from baking tray and stir cauliflower into the bacon and chicken gravy. Stir in toasted pecans and parsley. Spoon cauliflower into bowls and top with bacon-wrapped chicken.
Remove the core from a cauliflower and cut it into large florets. In 2 to 3 batches, using a food processor, pulse the cauliflower until finely chopped. About 8 to 10 long pulses per batch works perfectly.