Step 1

Position a rack in the top third of the oven and preheat to 425 degrees.

Step 2

In a medium bowl, stir together 1 teaspoon of the oil, the mustard, honey, garlic and 1/4 teaspoon of the pepper. Add the chicken and toss to coat evenly; let sit while the oven preheats.

Step 3

Add the chicken to a 9-by-13-by-2-inch baking dish, placing it on what would have been the skin side down, and transfer to the oven for about 20 minutes, or until the chicken is cooked through and registers 165 degrees on an instant-read thermometer when inserted in the center of a thigh.

Step 4

Meanwhile, finely zest one of the oranges to get 1 teaspoon of zest. Trim the tops and bottoms off each orange, then set an orange on one of its cut ends and use a sharp paring knife to slice down along the curve of the fruit to remove the remaining peel and pith. Repeat with the other orange. Working with one orange at a time, use the knife to separate each orange segment from its membrane over a bowl to catch the segments and juices. Use a slotted spoon to transfer the orange segments to a cutting board and cut into 1/2-inch pieces. Save the juice for another use, or drink it.

Step 5

In a large (12-inch) nonstick skillet over medium heat, heat the remaining 3 tablespoons of oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the coriander and cumin, and cook, stirring, until aromatic, about 30 seconds. Add the riced cauliflower, salt and the remaining 1/4 teaspoon of pepper, and cook, stirring frequently, until the cauliflower is tender but still has a little crunch, about 5 minutes. Remove from the heat and stir in the pistachios, parsley, and orange segments and zest until combined.

Step 6

When the chicken is done, remove from the oven and carefully swish it around in the baking dish. Use a metal spatula or two forks to flip the chicken over, so each side gets coated in the caramelized juices.

Step 7

Divide the riced cauliflower and chicken among individual plates, garnish with more parsley and serve right away.