To begin, pat chicken thighs dry and cut them into cubes. Transfer the chicken to a mixing bowl and add the Amore/Italian seasoning, garlic, turmeric, paprika, parsley, sea salt, and black pepper. Toss the chicken to make sure it’s well coated. 

Now, heat 2 tablespoons of ghee in a deep skillet over high heat. Add the chicken and lower the heat to medium-high. Sear the chicken while continuously stirring for about 5-7 minutes or until the chicken starts to develop some color. Now, add the onions and jalapeño pepper, stir and sauté until the onions are tender, about 5-7 minutes. Then add the chicken broth to deglaze the pan. Lower the heat and simmer for 2-3 minutes. Then taste and season with more salt if necessary.

In a separate non-stick skillet, heat the avocado oil over high heat and add the riced cauliflower. Sauté the cauliflower, continuously stirring, for 5-7 minutes until the cauliflower is tender. Then, stir in scallions and season with salt and pepper to taste.

Serve Chicken family style with the cauliflower rice.