To a large resalable bag, add the arrowroot powder, salt and pepper and chicken. Seal bag and squeeze out excess air. Turn bag over a few times to coat chicken.
In a large skillet over medium heat, heat coconut oil. To the skillet, add the chicken and brown on all sides for 5 minutes.
To a large crock cooker, add the chicken, sea salt and freshly ground black pepper to taste, and the next 6 ingredients (coconut aminos through ginger). Stir, cover and cook on LOW for 4 hours.
In a food processor, pulse cauliflower florets until it reaches a rice-like consistency. To the crock cooker, place the cauliflower and cover. Cook for an additional 2 hours, until chicken is cooked through and vegetables are tender. Serve warm.