Chicken Enchilada Bowl with Mexican Cauliflower Rice

Preheat a large pan over medium heat and add olive oil, using 2 tablespoons per person. Sauté the diced brown onion and minced garlic until the onion becomes soft and translucent.

Increase the heat to medium-high and add the boneless chicken thighs. Brown the chicken on both sides, then reduce the heat to simmer. Stir in the Mexican spice mix, tomato passata, and tomato paste, combining well. Allow to simmer for 20-25 minutes, or until the chicken is fully cooked. Remove the chicken to shred or chop, then set aside.

In a separate pan over medium heat, add a tablespoon of olive oil per person. Cook the grated cauliflower, stirring occasionally, for 5-8 minutes or until it starts to turn golden, resembling the texture of rice. Add a splash of water if necessary to prevent sticking.

Mix the cauliflower rice with the chicken, incorporating finely chopped green chillies to taste. Season with salt and pepper as needed.

To serve, divide the chicken enchilada bowl mixture into serving bowls. Garnish with slices of avocado, grated cheddar cheese, dollops of sour cream, slices of Roma tomatoes, jalapenos and a sprinkle of chopped fresh coriander. Adjust garnishes to taste.