Cut chicken thighs into cubes about 1/4 x 1/4 inch and set aside.
Inside a food processor, add cilantro, jalapeno, green onion, lime juice, garlic cloves and pulse until well combined.
In a Teflon frying pan, add 1 tbsp of olive oil on high heat. Once the oil is up to temp (slightly smoking), add chicken, sprinkle salt and pepper and cook for 2-4 minutes until you get a nice brown crust on the chicken. Transfer to holding bowl.
In a large Teflon fry pan, add 1 tbsp of olive oil and bring up to heat on medium. Once the oil starts to lightly smoke, add in cauliflower rice and cook for 2-3 minutes or until preferred tenderness is attained.
Sprinkle in the Chicken Bullion, the green paste from step 3) and cooked chicken from step 4). Stir and cook for 2-3 more minutes and then transfer to a serving bowl. Enjoy hot!