Green onion, parsley, or cilantro to taste (chop for garnish)
Season chicken on both sides with sea salt & pepper, then chop it into bite-sized pieces.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken, onion, garlic, and cauliflower, then saute for about five minutes, stirring occasionally. Stir in spices and saute for another two minutes.
Stir in rice and broth and bring mixture to a boil, then reduce heat to medium-low and stir in the yogurt. (Note: Full fat yogurt is less likely to curdle and adds extra creaminess here; but if you can only find low fat it's fine, and still tasty even with a little curdling -- mine did a little, still good ;) )
Cover the skillet with a tightly fitting lid and let everything simmer over medium-low heat for 25 minutes, or until rice is done and has absorbed most of the liquid.
Remove skillet from heat and stir in the lemon juice. Replace lid and let chicken curry sit covered for 5 more minutes to thicken up (it will still be goopy; you want some sauce in the mix here), then serve your chicken cauliflower curry skillet topped with chopped green onion, parsley, or cilantro.
This was tasty as written, but next time I'd probably add in a little ginger as well -- I just didn't think of it at the time. As written, this recipe also has a slight crunch to the cauliflower -- so, if you like yours soft, either cut it into smaller pieces so it cooks more quickly, or pre-cook slightly.
Curried Chicken Skillet With Cauliflower & Rice from Mashup Mom: https://www.mashupmom.com/curried-chicken-skillet-with-cauliflower-rice/