Whisk together chicken marinade ingredients in a large bowl, then add chicken thighs. Cover and marinade in fridge for minimum 2 hours (if I can remember I try to do overnight as this really enables the flavors to set in).

After chicken is done marinating, add 2 tbsp of the ghee in a large stovetop pot over medium heat. Once melted add in diced onions and cook until translucent, about 10-15 minutes.

Add ginger and garlic and saute for 2 minutes.

Add all remaining spices and cook another 1-2 minutes, until fragrant.

Stir in chicken thigh pieces + marinade and cook another 5-10 minutes on medium heat, until chicken looks cooked through.

Add bell pepper, tomato sauce, dairy-free creamer (or coconut milk) and bone broth and simmer for 30 minutes.

While your korma is cooking, get started on your cauliflower rice by adding the chopped florets to a large food processor. Pulse until the cauliflower resembles rice (don’t over-pulse).

Once you’ve got your cauliflower riced (you can also purchase pre-riced cauliflower and skip that step) add it to a large stovetop pan over medium heat with the avocado oil, garlic and spices. Cook for 15-20 minutes, until cauliflower is cooked and golden brown. Set aside.

Once the korma has finished cooking, stir in the remaining 2 tbsp ghee. Serve it over the cauliflower rice and top with fresh cilantro and coconut yogurt.