In a pot, place four tbsp coconut oil, over medium heat, sauté onion, garlic until onion is soft.
Sprinkle chicken with salt, black pepper, add to pan and brown.
Add tomato paste, 1 tsp salt, 1 tsp black pepper, curry powder, mix, add two cups of water and bring to boil.
Grate cauliflower into rice granules and steam for 20 minutes.
Divide cauliflower into two containers, top with thighs and sauce.