Marinate the chicken: put chicken in a large ziplock bag with marinade. Squish to fully coat chicken. Place in fridge for at least an hour or up to overnight.

Prepare the rice:

Remove leaves and stem from cauliflower. Grate the head so that it resembles rice.

Add half of the coconut oil to a skillet over medium-high heat. Add in diced onion and garlic for a couple of minutes until softened.

Add in grated cauliflower, salt, and pepper; stir. Cook for a couple minutes until it's heated through. Set aside.

Prepare the chicken:

Heat the second half of the oil in a large skillet over medium-high heat.

Add the chicken to the pan and cook for 7-10 minutes, or until done, stirring occasionally.

Prepare the snap peas according to its package.

Bring the chicken, snap peas, and rice together; stir (or keep it all separate- whichever you prefer!) Serve.