Marinate chicken thighs in olive oil, salt, cumin, tumeric, chopped garlic, and cilantro paste for at least one hour in the refrigerator.

Heat up your grill to a medium heat.

Grill the thighs, turning occasionally till they reach an internal temperature of 165F degrees.

While the Chicken Thighs are grilling, heat a pan to medium heat.

Add frozen cauliflower rice, garlic, tumeric, cinnamon and cumin to the pan.

Stirring until frozen cauliflower is broken up and defrosted.

Once cauliflower rice is defrosted, pour in chicken stock, butter and bay leaf.

Cook on medium until all liquid is absorbed.

Stirring occasionally.

Slice chicken and serve over cauliflower rice.