Ingredients

For the Chicken

• 1½ lbs boneless, skinless chicken thighs, sliced into strips
• 1 tbsp avocado oil
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika

For the Coconut Cauliflower Rice

• 4 cups cauliflower rice
• 1 cup full-fat canned coconut milk
• 1 tbsp coconut oil
• ½ tsp sea salt
• 1 tbsp fresh lime zest

For the Thai Vegetables

• 1 red bell pepper, thinly sliced
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1 cup snap peas
• 2 green onions, sliced

For the Lime Oil

• 3 tbsp extra virgin olive oil
• Juice of 2 fresh limes
• 1 tsp lime zest
• Pinch of sea salt

Garnish

• Fresh cilantro leaves
• Lime wedges
• Sliced green onions
• Toasted coconut flakes

Instructions

1. Pat the 1 1/2 lbs. chicken dry and season with 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika.
2. Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove and set aside.
3. In the same skillet, melt 1 tbsp coconut oil. Add 4 cups cauliflower rice and sauté for 2–3 minutes. Stir in 1 cup coconut milk, 1/2 sea salt, and 1 tbsp lime zest. Simmer until creamy and fragrant.
4. Lightly sauté 1 red bell pepper, 1 cup cabbage, 1 cup shredded carrots, and 1 cup snap peas for 2–3 minutes, preserving their vibrant color and crisp texture.
5. Whisk together 3 tbsp olive oil, 2 fresh lime juice, 1 tsp lime zest, and pinch of sea salt until emulsified.
6. Build each bowl with coconut cauliflower rice as the base. Arrange the chicken and vegetables over the rice.
7. Drizzle generously with lime oil and garnish with cilantro, green onions, toasted coconut flakes, and fresh lime wedges.