1Combine coconut milk, sweet chili sauce, and juice of 1/2 lime in large zip lock bag. Add salt and pepper and squish to combine. Add the chicken and marinate in bag for 30 minutes to 1 hour.
2Grate the cauliflower with box grater or food processor with a grating tool. Set aside.
3Remove the chicken from marinade. Reserve marinade. Grill or fry the chicken until no longer pink. Remove from pan and let rest while making (rice)
4Add coconut oil to skillet over med high heat. Add the cauliflower and season with salt and pepper. Saute for 5 to 7 minutes until tender. Add the reserved marinade, and squeeze in the other half of the lime. Add the cilantro.
5Serve the chicken over the cauliflower rice. Garnish with more cilantro.