Roughly chop cauliflower florets and place in a large food processor. Pulse until the texture resembles rice.
Remove cauliflower and squeeze with paper towels to remove excess water. Set aside.
In a small bowl, whisk together the next 4 ingredients (coconut aminos through ginger) and set aside.
Heat 2 tablespoons coconut oil in a large non-stick skillet or wok, over medium heat.
Add onion and carrots, cooking until they begin to soften. Then add peas and garlic and cook 1-2 minutes more. Remove vegetables from pan and set aside.
Return pan to heat and add two more tablespoons of coconut oil. Add chicken, cooking 3-5 minutes, until cooked through. Remove from heat and add the chicken to the reserved vegetable mixture.
Return pan to heat and add remaining coconut oil. Add the cauliflower rice and cook 6-8 minutes, stirring only once or twice, until cauliflower has browned and become crispy.
Reduce heat to medium-low and add reserved vegetables, chicken and the sauce mixture to the pan.
Stir well to combine and serve