Marinate boneless chicken thighs with curry powder, turmeric powder, lime juice and salt. Set aside.

Prepare the cauliflower rice (by ricing cauliflower) and squeeze water out. Set aside.

Fry the marinated chicken thighs until brown.

To prepare the rice, boil in a saucepan over medium heat: coconut milk, ginger, shallot and salt. It should take about a minute or less.

Once bubbling, add in the riced cauliflower and mix well.

Prepare Sambal (from our recipe on the website) if making from scratch, or you can use pre-made Sambal.

Serve with sliced cucumber and a fried egg, along with sambal and a chicken thigh.