Chicken Larb Bowl with Cauliflower Coconut Rice

Ingredients

• 2 persian cucumbers (thinly sliced)
• ½ red onion (thinly sliced)
• 2 Tablespoons rice vinegar
• 1 tablespoon avocado oil
• 5 ounces kale (stems removed, roughly chopped)
• 1 pound ground chicken breast
• 2 cloves garlic (finely chopped)
• 6 scallions (while and light green parts, thinly sliced)
• 3 tablespoons low sodium tamari or soy sauce
• 1-2 tablespoons sambal oelek (red chili paste)
• 1 1/2 tablespoons brown sugar
• 20 oz frozen riced cauliflower
• ¼ cup light coconut milk
• Zest and juice of 1 lime
• 2 tablespoons sweetened coconut
• Fresh cilantro leaves (fresh basil leaves, fresh mint leaves - chopped)