In a little bowl combine along the spices for the chicken, then rub 1/2 it on chicken (reserve half for later)
Heat a pan over medium heat then drizzle with 1-2 tablespoons vegetable oil and cook chicken till golden brown on both sides (about 2-3 minutes on every side- you’ll end change of state it later). Then take away and put aside.
Fill pan with cauliflower rice, stock, juice, and also the partner of the spice combine. Stir the cauliflower rice then set chicken thighs over rice, cowl with a lid, and cook on medium/low heat for twenty minutes till chicken is hard-boiled through.
Garnish with shredded cilantro and lemon wedges (optional).