Heat ½ T of the olive oil in a skillet over medium high heat and sauté onion for 2 minutes.
Add curry paste, chili pepper, garlic powder and tomato sauce and heat while stirring.
Add the mayo and chicken chunks and continue stirring until the chicken is heated through and the mayo has dissolved into the sauce. Cover and keep warm on low heat.
Using a food processor, chop the cauliflower flowerets into rice-sized bits. You can also grate the cauliflower to create the same rice-size bits. Melt ghee in a wok-style pan and add the “riced” cauliflower bits. Stir-fry over medium high heat until soft and cooked through.
Plate cauliflower rice and spoon chicken mixture over-top. Serve garnished with shredded basil.