First, prepare the cauliflower rice. Wash a head of cauliflower in warm water and pat dry. Make sure you cut off any brown or yellow spots with a paring knife before you begin.

Slice off the bottom of the cauliflower, and chop the rest into even-sized chunks. Throw the cauliflower into your food processor and pulse until the contents are reduced to the size of rice granules. *This will most likely take you a few rounds. One head of cauliflower took me 4-5 separate pulsing sessions in the food processor*

Empty the contents all into a large bowl and set to the side.

Combine the cubed chicken breast, curry powder, cinnamon, cayenne pepper, molasses and ketchup in a bowl. Make sure the chicken is coated well and set aside.

In a large skillet or wok, melt enough coconut oil to coat the bottom of the pan. Make sure the heat is on medium, and add in the plantain slices. Cook for a few minutes on each side until golden brown. Remove the plantains from the pan and let them relax on a paper towel lined plate.

Add about a tablespoon of coconut oil to the pan again, and throw in the red bell peppers, pineapple and mushrooms. Cook these ingredients until the pineapple begins to caramelize. Now, add in the fresh ginger and garlic and cook for 30 seconds to 1 minute. Remove from the heat and transfer to a large bowl.

Now, cook the chicken. Make sure you continuously add coconut oil to the pan if it is not coated. Stir fry the chicken for a few minutes on each side until it is looking crispy and cooked through. Add the cooked chicken to the vegetable mixture.

Quickly cook the two eggs in the pan. Roughly scramble them, and add them to the vegetable and chicken bowl as well.

Use another pan or wash the one you have been using to cook the cauliflower rice. Add the cauliflower to the pan with about a tablespoon of coconut oil or Ghee. Cook it for a few minutes, and add some white pepper and black pepper to taste. Stir in about 1/2 cup of canned coconut milk until it cooks down. Now, add in the liquid aminos, apple cider vinegar and lime juice. Cook for another 3-5 minutes until the "rice" is looking soft and tender.

Now, combine the chicken, vegetables, and plantains with the cauliflower rice. Stir well until heated through. Remove the mixture from the heat, and garnish with your favorite add-ins. I used green onions and fresh cilantro, but do whatever suits you!