1 1/2poundschicken breastcut into bite sized pieces
Sea salt and fresh ground pepperto taste
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
Put the pineapple juice, orange juice and zest, coconut sugar, and fish sauce in a large saucepan. Bring to a boil and reduce to a low simmer. Simmer for 15 minutes, until reduced to a thick syrup. Remove from heat. Add the chicken pieces and coat well.
Dredge the coated chicken pieces with the almond flour and transfer to baking sheet. Bake for 10-15 minutes, until chicken is cooked through.
While the chicken is baking, steam the cauliflower rice with the green onions until tender and then stir in the cashews.
Top the cauliflower rice with the chicken and serve.