In a medium bowl combine the cassava flour and sea salt. Add the cut chicken pieces and toss to evenly coat the chicken.  

Heat skillet over medium-high heat. Add avocado oil and coat the bottom of pan.  Add the chicken to the pan, making sure each piece is on the bottom of the pan.

Cook for 10 minutes. Flip each piece of chicken. Cook for another 10 minutes or until cooked all the way through. Remove from pan.

In a medium bowl combine the orange juice and zest, coconut aminos, apple cider vinegar, garlic powder, avocado oil, cassava flour, water, sea salt and pepper. Stir well. 

Heat skillet over medium heat. Pour mixture into the hot skillet. Stirring continually cook for 7-10 minutes or until sauce begins to thicken. Remove from heat and add to cooked chicken. Stir. 

Place cauliflower florets in food processor and pulse for a few seconds until the cauliflower resembles traditional rice. 

Heat skillet over medium-high heat. Add avocado oil to pan and coat the bottom of pan. Add the cauliflower. Stirring every couple minutes, cook cauliflower for 10 minutes. Remove from heat.

In a bowl place about 1/2 cup of Cauli-Rice.  Using a serving spoon, add the chicken and sauce mixture on top.  Top with diced scallions and sesame seeds.  Serves 4 adults.