01 -
Heat olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper, then cook until golden brown, about 5-6 minutes per side.
02 -
In a small bowl, stir together apricot preserves and soy sauce until well combined. Pour the mixture over the chicken and simmer for 5 minutes until the sauce becomes sticky and coats the chicken.
03 -
In a separate pan, sauté the riced cauliflower with a pinch of salt until tender, about 3-4 minutes.
04 -
Spoon cauliflower rice onto plates, top with the glazed chicken pieces, and drizzle with extra sauce from the pan. Enjoy!