Preheat your oven to 400° and spray 2 rimmed baking sheets with coconut oil spray.
Divide the cauliflower pearls among the pans and spray with coconut oil once again. Toss with a few shakes of garlic powder and pinches of kosher salt. Roast, rotating the pans halfway for 20 minutes or until golden brown.
Meanwhile, spray a 12-inch nonstick skillet with coconut oil and preheat on medium-medium high heat.
Once hot, add int the ground chicken. Use a wooden spatula to break it up into crumbles and cook until no longer pink
While the chicken is cooking, make the sauce. In a mixing bowl, combine the broth, coconut aminos or low-sodium tamari, brown sugar, rice vinegar, lime, juice, fish sauce, lemon grass and garlic. Whisk to combine.
When the chicken is fully cooked, pour in the sauce and increase the heat to high, bringing the sauce to a boil. Once boiling, stir in the slurry and heat until thickened.
Divide the toasted coconut cauliflower rice among bowls, top with chicken, chopped peanuts, carrots, green onions and cilantro. Add sriracha and squeeze a wedge of lime over top before enjoying!