Grilled Chicken Cauliflower Rice

Place chicken in marinade for 24 hours. Pre-heat grill to 400°F. Grill chicken over in direct heat for 20 minutes then move directly on the flame for 5 minutes & then flip for 5 more minutes or until internal temperature reaches 165°F. Sauté onions, garlic, peas, & carrots in coconut oil in a wok or swallow pan. Steam cauliflower in a separate bowl and mix butter in with salt & pepper to taste. Scramble egg into veggie mixture. Add cooked cauliflower to wok. Then add soy sauce, vinegar, Sriracha, salt, and pepper to taste. Sauté for 5 minutes or until hot. Add chicken and garnish with green onions & lime. Enjoy!