Mix together the oils, turmeric, zest, juice and maple then, mix in the chicken pieces and leave to marinate for anywhere from 30 minutes to overnight.
When you’re ready, fry the chicken in some coconut oil until cooked through (this will depend on the size and thickness of your pieces but should take around 10-15 mins).
Meanwhile, give the cauliflower a little blitz in a blender until it has rice consistency.
Heat a little coconut oil in a large frying pan, add the cauliflower and a tbsp or 2 of water, pop a lid on and cook for a couple of minutes.
Add the spring onions and sugar snap peas and the rest of the chicken marinade, pop the lid back on and cook for another 5 minutes until cooked (but not over-cooked).
Add the scrambled egg, if using, to the cauliflower rice.
When everthying is ready, put the cauliflower rice into a bowl and top with the sticky chicken.