Make a marinade by placing the ginger, turmeric (if using ground turmeric instead of fresh then use 1 tsp), 1 tbsp of olive oil, and the juice of one lemon as well as the coconut aminos (you can use soya sauce instead) in a bowl and mix together

Cut the chicken breasts into chunks and place in the marinade and give them a good stir so that all the chunks are coated with the marinade. Set aside for one hour.

Place the cauliflower florets in a food processor and pulse a few times so that you have a rice like consistency.

Warm half the olive oil in a pan and add the cauliflower florets and heat through for a few minutes. You may need to add some water/stock to loosen it - no more than a couple of tbsp. Set aside to take down to room temperature.

Mix the room temperature cauliflower rice with the pomegranate and chopped coriander, and stir in the juice of one lemon. Season with salt and pepper and set aside

string the marinated chicken pieces through skewers and cook on a barbeque grill or in an oven grill for about 20 minutes turning half way to ensure even cooking.

Serve with the Cauliflower rice. YUM!