(Makes 2 Servings)
8 oz of Boneless Chicken Thighs (Or breast) cut in 2-inch pieces
1 Carrot Sliced
1/2 Cup of Chopped Onions
2 cloves of Chopped garlic
1 cup of Coconut milk
2 Cups of cooked Cauliflower Rice
1 Tbsp of Coconut oil
1 1/2 Tbsp of curry powder
1/2 teaspoon of salt
1/2 teaspoon of black pepper