In a large skillet over medium heat, melt the coconut oil. Toss the chicken with the garam masala and add to the pan, stir-frying until cooked through, about 10 minutes. Cover to keep warm.
Rice
Heat the oil in a large pan over medium-high and stir in the spices for a few seconds before adding the broth.
Stir in the riced cauliflower and cook until tender, about 5 minutes, adding more broth as needed to keep the mixture from getting too dry.
Salad
Divide all ingredients equally between four serving bowls, placing the salad on one side of the bowl to leave room for the rice on the other.
Sauce
Combine all ingredients.
Assembly
In the serving bowls, place 1/4 of the rice opposite of each salad and lay 1/4 of the chicken down the center. Drizzle 1/4 of the sauce atop each bowl, then serve.