Make the cauliflower rice by shredding the cauliflower into rice-size pieces in a food processor. Over medium high heat, heat up the coconut oil in a saucepan. Add the shredded cauliflower to the pan and cook for 10 seconds, stirring continuously. While continuing to stir, add the broth and stir to combine. Cover and cook for 5-7 minutes. Remove cover, sprinkle with salt and pepper, stir, and cook for 5 more minutes, stirring occassionally until finished (so the rice doesn’t stick to the pan).

Make marinade by blending all the marinade ingredients in a food processor.

Chicken thighs are irregular, so they won’t cut perfectly, but I try to cut them into the best strips possible – think sauté. Place in a container with the marinade and refrigerate overnight.

Make the sauce by blending ingredients in a food processor. Set aside.

Take the chicken out of the refrigerator and remove it from the marinade. Dab the pieces with a paper towel to remove excess marinade, but don’t go crazy. Sprinkle with salt. Thread each piece one by one onto skewers. Then brush the chicken skewers with a bit of olive oil, making sure all sides of the chicken are evenly covered.

Turn on grill and get it hot. Place the skewers on the grill and cook for 4-5 minutes. Flip and grill for 4-5 more minutes. If they’re not done, turn down the grill to low and let them cook for a few more minutes. Remove and serve with the lovely spicy almond sauce and cauliflower rice.