Set the chicken on a cutting board or a plate and sprinkle about ½ teaspoon of curry powder onto each side of a chicken breast. Pat the curry powder into the chicken, flip it, and repeat so that all sides of the chicken are coated.

In a large skillet, heat 1 ½ tablespoons of the olive oil over high heat for 1 minute, then add in the chicken and sprinkle with ½ teaspoon of the salt.

Cook the chicken for 15 minutes, or until the chicken breast is cooked through, flipping occasionally.

While the chicken is cooking, make the coconut cauliflower rice. In a large pot over high heat combine remaining ½ tablespoon olive oil with 1 cup coconut milk and bring it to a boil, about 3 minutes, then add in the cauliflower “rice” and remaining ½ teaspoon salt. Cook, stirring occasionally for 5 minutes, then remove from heat until you are ready to serve.

To serve divide the coconut cauliflower “rice” onto 4 plates and top with a curry chicken breast and enjoy.