Add two teaspoons of oil to a large nonstick skillet over medium high heat. Season the chicken on both sides with salt and chili powder and pan fry until golden brown on both sides, about 5 minutes per side. Pour in the salsa, reduce heat to medium low, cover the pan and cook until the chicken is no longer pink and shreds easily with a fork, about 25 minutes. Shred chicken and set aside
Add the two teaspoons of oil to a medium pot over medium high heat and add in Mann’s Cauliflower Cauliettes. Stir to coat in the oil, then season with chili powder and salt, to taste. Cover and cook for about 5-7 minutes, until tender. Set aside.
To make the crema, in a blender or food processor, puree the coconut cream, cilantro, lime, salt and pepper until smooth.
To make the salsa, mix together the pineapple, red bell pepper, jalapeno, lime juice, honey and a pinch each of salt and pepper, to taste.
To assemble, divide the cauliflower rice between four bowls. Top with the chicken, pineapple salsa, avocado, carrots, red bell pepper, yellow bell pepper, cilantro, cashews and a drizzle of the lime cilantro crema.