In a mixing bowl, whisk the soy sauce, rice vinegar, brown sugar, ginger, sesame oil and garlic. Briefly set this delicious sauce aside.

Heat 1 tablespoon of coconut oil in a large skillet over medium heat. When the oil is hot and shimmering, add the onion and cook for 1 minute. Add the chicken to the pan and cook, breaking up the meat into very small pieces with a spatula, until no longer pink. (About 5 minutes.) Add the sauce to the skillet, then reduce the heat to low. Simmer for 5 minutes, until most of the liquid has been absorbed. Cover and keep warm until ready to serve.

Moving on to the cauliflower rice! Place the cauliflower florets in a food processor and pulse until they become coarse granules. (This is your “rice,” people.) Be very careful not to over-process the cauliflower, or you’ll end up with mush. Briefly set aside.

Heat a large non-stick skillet (or wok) over medium heat. When hot, add the flaked coconut to the pan and cook, shaking the pan regularly, until the flakes are very lightly browned. This should take 1-2 minutes, max. Transfer the coconut to a small bowl.

Return the skillet to the heat and add the remaining tablespoon of coconut oil. When the oil is hot and shimmering, add the cauliflower rice and a pinch of salt. Cook for about 3-4 minutes just until the rice is tender. (Don’t overcook it, friends. You want this on the al dente side.) Stir in the toasted coconut.

Time to assemble your bowls. Divide the coconut cauliflower rice and chicken between 4 bowls. Garnish each with carrots, sliced cucumber and radishes, and scallions. Serve immediately with gochujang or sambal oelek to spice things up.