Step 1

Marinade the chicken in tamari, garlic, lime juice and sriracha for 30 minutes.

Step 2

Mix the yogurt, mayonnaise and sriracha (for dressing) together and set aside.

Step 3

Place the cauli rice, pak choi, edamame and kimchi into a bowl and keep in the fridge.

Step 4

Fry the chicken over medium heat, scraping the marinade into the pan as well. Cook until white throughout (about 5 minutes).

Step 5

Pull your veggies out of the fridge, top with the chicken and pour over the dressing.