Using the BROIL function of your oven (alternatively, you can use the grill), roast chili pepper until charred. Set aside.

In a saucepan, add garlic, salt, and spices. Add oil and vinegar. Turn heat on to medium and simmer for 2-3 minutes.

Remove from heat. Add chilies to steep until cool.

Transfer to a blender or food processor and pulse until pureed and homogenous.

If using wooden skewers, soak in water for at least one hour. In a ziplock bag, add chicken pieces, then cover with marinade.

Seal and refrigerate to marinate for at least one hour, a maximum of 24 hours.

Skewer chicken pieces.

Grill over coals, basting with marinade leftover in the ziplock bag. Alternately, place a griddle pan in the oven and preheat to 400 degrees Fahrenheit. Once the oven is at temperature, set timer for 6 minutes. Take the griddle pan out and cook the chicken on the dry griddle pan until seared on both sides. Transfer the chicken to a baking sheet, return to the oven, and roast for 10-15 minutes or until cooked through, basting halfway with marinade leftover in the ziplock bag.

In a skillet over medium heat, melt butter. Saute bell pepper and white tips of green onion until aromatic (save the green sections for plating).

Add tomato paste and paprika. Swirl to combine and to toast slightly, about 30 seconds.

Add cauliflower rice. Mix well. Continue to cook until dry.

Plate with cauliflower rice on the bottom, chicken on top, and topped remaining green onion slices.