Heat olive oil in a large pot or Dutch oven over medium heat.

Add diced onion and celery and cook until softened, about 5-7 minutes.

Add chicken thighs to the pot and cook until browned on all sides.

Pour in chicken broth, add garlic powder, thyme, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through.

Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot.

Add cauliflower florets and simmer for another 10-15 minutes, or until cauliflower is tender.

Stir in heavy cream and heat through. Do not boil.

Season with salt and pepper to taste. Serve hot.