In a bowl, marinate the chicken with all the spices and sauces for about 10-15 minutes. This is not necessary but it definitely makes a difference.
‘Rice’ the cauliflower if you are going from scratch. Pulse small florets in a food processor till the cauliflower becomes really tiny and looks like rice. If you are using store bought Riced cauliflower, skip to the next step.
Microwave the cauliflower for about 3 minutes. Don’t overdo this. The cauliflower should still have a bite to it.
In a wok, heat the ghee. Add the chicken and cook on high heat till it is done. Remove to a plate.
In the same wok with the leftover ghee, add the minced ginger first. Sauté for about 3- seconds. Then add the garlic and sauté some more.
Add the chopped red onions and green chillies. Sauté for about 1 minute. I like some bite in my onions.
Add the chopped bell peppers also and cook till they are almost 80% softened.
Add the cooked chicken, salt to taste, liquid aminos, chilli garlic sauce and red chilli powder. Mix well till everything is well coated.
Increase the heat to high and add the riced cauliflower.
Cook on high heat for about 5 minutes. Be careful not to overcook the ‘rice’ as it will become soggy and it’s not going to be fun!