by Teri Turner


  • 2 lbs. boneless and skinless chicken thighs (recently changed from skin-on)
  • Olive oil
  • Kosher salt

For the Marinade:

  • 1/2 cup coconut milk
  • 2 Tbsp olive oil
  • 2 Tbsp Thai red curry paste
  • 2 Tbsp cilantro, chopped
  • 2 Tbsp coconut aminos
  • 2 cloves garlic, minced
  • 2 Tbsp lime juice, freshly squeezed

For the Spicy Almond Sauce MAGIC ELIXIRS™:

  • 3 Tbsp almond butter
  • 2 Tbsp coconut aminos
  • 2 Tbsp rice vinegar
  • 1-2 Tbsp your favorite hot sauce, or more if you prefer more heat
  • 1 Tbsp toasted sesame oil
  • 1/2 cup unsweetened coconut milk
  • 1 red Anaheim or Fresno pepper, seeds removed, chopped fine
  • 2 cloves garlic, minced
  • 2 Tbsp chopped ginger
  • 1 green onion, thinly sliced

For the Cauliflower Rice:

  • 1 large head of cauliflower
  • 2 Tbsp coconut oil
  • 1/4 cup broth (I prefer chicken, but use any broth you like)
  • Kosher salt and freshly ground black pepper, to taste

Make the cauliflower rice by shredding the cauliflower into rice-size pieces in a food processor. Over medium high heat, heat up the coconut oil in a saucepan. Add the shredded cauliflower to the pan and cook for 10 seconds, stirring continuously. While continuing to stir, add the broth and stir to combine. Cover and cook for 5-7 minutes. Remove cover, sprinkle with salt and pepper, stir, and cook for 5 more minutes, stirring occassionally until finished (so the rice doesn’t stick to the pan).

Make marinade by blending all the marinade ingredients in a food processor.

Chicken thighs are irregular, so they won’t cut perfectly, but I try to cut them into the best strips possible – think sauté. Place in a container with the marinade and refrigerate overnight.

Make the sauce by blending ingredients in a food processor. Set aside.

Take the chicken out of the refrigerator and remove from the marinade. Dab the pieces with a paper towel to remove excess marinade, but don’t go crazy. Sprinkle with salt. Thread each piece one by one onto skewers. Then brush the chicken skewers with a bit of olive oil, making sure all sides of the chicken are evenly covered.

Turn on grill and get it hot. Place the skewers on the grill and cook for 4-5 minutes. Flip and grill for 4-5 more minutes. If they’re not done, turn down the grill to low and let them cook for a few more minutes. Remove and serve with the lovely spicy almond sauce and cauliflower rice.

 I adore cauliflower fried rice, so I always make a double batch to use the next day. Chop up your favorites for fried rice. I like yellow pepper, red pepper, and green peppers, shallots, garlic, onion – I use whatever I have on hand. You can use anything you have handy in the fridge from a different day, or any bits of lusciousness that will add a nice element to the dish. Get your pan hot and add a couple tablespoons of oil. Fry the raw vegetables until translucent and get them crispy. Then I add the cauliflower rice and cook it on high. Try to get it nice and brown with crispy edges. You want it crispy, but not burned, so watch it closely and move it around as necessary. Then add a couple tablespoons of coconut aminos, a tablespoon of toasted sesame oil, salt and pepper, and red pepper flakes. Feel free to add more of each if you prefer. 

I love to make this recipe while on Whole30 – it is so satisfying (and the leftovers are great!)  It’s easy to make this recipe Whole30 compliant with compliant almond butter (homemade is great!) and your favorite hot sauce).

For more information on No Crumbs Left or to purchase Teri’s book, “NO CRUMBS LEFT: WHOLE30 ENDORSED, RECIPES FOR EVERYDAY FOOD MADE MARVELOUS,” click here.