In a large skillet, heat oil over medium- high heat.
Add shallot or onion and saute for two minutes. Turn heat to medium, add garlic and cook one more minute. Add cauliflower rice. Saute a couple minutes, stirring, then turn heat down to med-low.
At this point, put the chicken, portobellos and any veggies you like ( brushed with olive oil & salted) on the grill, cover, and turn heat down to medium, and cook 5 minutes or so.
Return to the cauliflower rice, stir for a few more minutes, adding seasonings. Be careful to not overcook this, you want to retain its great texture.
Check the grill and flip chicken when you see good grill marks, adjusting heat as necessary. I like to give a good sear first, then turn heat down to med low to finish cooking.
When cooked, slice chicken or portobellos and any other veggies you had grilling.
Place a mound of Cauliflower rice in the base of the bowl. Surround with veggies, chicken and a dollop of cucumber yogurt sauce. Sprinkle the veggies with fresh herbs, a little salt, olive oil and lemon if you like.
Notes: Feel free to bake chicken ( or porto’s) in a 400F oven until cooked through, or pan sear.