*If NOT using frozen riced cauliflower: use a food processor to chop the cauliflower flowerets into rice-sized bits.
Place a wok-style pan over medium/ high heat and melt 2 tsp of the coconut oil. Add the cauliflower “rice” and frozen peas and sauté, stirring occasionally.
While the cauliflower is cooking, scramble the eggs in a separate pan using the remaining 1 tsp of coconut oil. Shred the scrambled eggs into smaller bits and add to the wok with the cauliflower rice.
Add in the ginger, garlic, chopped jalapeños (optional), tomato paste, coconut cream and coconut aminos or soy free sauce (optional). Continue cooking.
Add in the cooked (cubed or shredded) chicken meat. Mix well and heat through.
Divide into separate bowls and garnish with cilantro.