2 pounds boneless skinless chicken thighs
2 tablespoons honey
2 tablespoons garam masala
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon cumin
2 teaspoons salt
2 teaspoons freshly grated turmeric
1/2 teaspoon freshly grated ginger
1/2 teaspoon cayenne pepper
14 ounce can coconut milk
2 tbsp tapioca starch
1 head cauliflower
Salt & pepper (to taste)
Fresh cilantro chopped (for garnish)
For the chicken: Add everything to the Instant Pot. If it’s thawed, cook for 5 minutes manual high pressure + 10 minutes for natural release. If it’s frozen, cook for 15 minutes manual high pressure + 10 minutes natural release. Keep warm.
For the cauliflower rice: add cauliflower pieces to a food processor and pulse until you get small pieces. Pour cauliflower onto paper towels and let the moisture absorb. Add oil to a skillet over medium high heat and sauté cauliflower until cooked through (about 3-5 minutes). Add Spicy Cilantro Everything Spread and stir until well combined.
Shred the chicken and serve over cauliflower rice. Garnish with fresh cilantro.