Step 1

In a small bowl whisk together all of the ingredients for the sauce until smooth. Cover and refrigerate until ready to serve.

Step 2

In a small bowl combine all of the spices and sprinkle evenly all over the chicken. Cook or grill the chicken until no longer pink inside and let it rest for at least 5 minutes before dicing it.

Step 3

Heat a medium sized non-stick skillet over medium-high heat and spray it with cooking oil.

Step 4

When the skillet is hot add in the cauliflower rice, salt, cumin, coriander, garlic powder and black pepper.

Step 5

Stir to combine and sauté for 2-3 minutes. Add in the lemon zest and juice and sauté another minute.

Step 6

Add in the chopped parsley, stir to combine and taste for seasoning. Remove from the heat and let it cool for a minute before dividing it evenly between 4 bowls.

Step 7

Top the cauliflower rice evenly with the diced chicken, tomatoes, cucumber and chickpeas. Finish with a dollop of the spiced Greek yogurt sauce, a drizzle of olive oil and a sprinkle of parsley and lemon zest.