Place a frying pan on medium heat with the coconut oil.

Once the oil has melted add in the onions, garlic, and spices and cook until the onions are translucent.

Combine the coconut milk, tomato paste, and coconut flour in a bowl, mix and add to the pan.

Next slice the chicken into small cubes, add to the pan, cover and cook for 12-15 minutes.

While the butter chicken is finishing up, shred the cauliflower to create cauliflower rice.

Place a second pan on medium heat with olive oil, the cauliflower rice and a pinch of salt and pepper.

Cook until the cauliflower resembles rice texture. Once the butter chicken is done combine both on a plate and enjoy.