Cut the chicken into bite-size chunks, then put in a bowl along with the garlic, soy sauce, lime juice, and 1 tbsp sriracha. Mix well and leave to marinate for 30 minutes, if time allows.
Meanwhile, blitz the cauliflower florets in a food processor to rice-sized pieces. Place in a bowl, cover and cook in the microwave for 5 minutes.
Fry the chicken over a medium heat for 3-4 minutes, or until the sauce has thickened and it is cooked through.
To make the dressing, simply mix the yoghurt, mayonnaise and 1½ tbsp sriracha together.
Finely slice the cauliflower leaves. Divide the cauliflower rice, cauliflower leaves, edamame beans, kimchi and chicken between two bowls. Drizzle with the dressing and serve.
