Coconut Chicken & Cauliflower Rice

Ingredients

• 2 lb chicken thighs (850-900 grams boneless, skinless, halved, I used 6 full thighs)
• 1 teaspoon salt
• 1.5 teaspoons mild curry powder
• 1 teaspoon garlic powder
• 1 tablespoon olive oil (for frying)
• 1.5 lb cauliflower florets (about 680 grams, riced, or 6-7 cups of riced cauliflower)
• 1 cup unsweetened shredded coconut (toasted)
• 1 teaspoon olive oil
• 1 medium onion (finely diced)
• 3 cloves garlic (minced, about 1 tablespoon)
• 1 tablespoon grated ginger
• ½ teaspoon coriander seed powder
• 1 teaspoon turmeric
• 2 teaspoons mild curry powder
• ¼ teaspoon chili powder
• ½ teaspoon salt
• 14 oz coconut cream (400 ml)
• 1 tablespoon fish sauce
• 1 teaspoon sugar (white or coconut)
• 4 kaffir lime leaves (or ½ teaspoon lime zest)
• ⅔ cup chicken stock (or water + 1 chicken stock cube, or 1 cup for a saucier dish)
• 1 tablespoon lime juice
• 1 large cucumber (diced)
• 2 green onions (chopped)
• 1 oz cilantro (28 grams, chopped)
• Juice of ½ lime
• 2 teaspoons sesame oil
• 1 tablespoon olive oil
• 2 teaspoons fish sauce
• 1 teaspoon sugar (any kind)
• Chili oil or chili crisp to finish