• Heat the oil in a large frying pan over medium-high heat. Dry the chicken with paper towels and then season them with salt and pepper. Sear the chicken thighs for 3-5 minutes on each side, or until both sides are well browned. Remove the pan from the heat.
  1 tablespoon avocado oil, 8 bone-in chicken thighs, ¼ teaspoon sea salt, ¼ teaspoon black pepper
  
• While the chicken is searing, prepare the orange glaze. In a medium-sized bowl, whisk the orange juice, honey, sesame oil, soy sauce, tapioca starch, chili flakes, turmeric, ginger, and garlic.
  ½ cup orange juice, 2 tablespoons honey, 1 tablespoon EACH: sesame oil and coco aminos, ¼ teaspoon chili flakes, 1 inch piece of ginger, 2 cloves garlic, 1 teaspoon tapioca starch, 1 pinch turmeric
  
• Pour the sauce over the seared chicken and bring it to a boil. Lower the heat so that the chicken is barely simmering, cover the pan, and let it cook for 10 minutes. Flip the chicken over and cook for another 10 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  

Cauliflower rice

• While the chicken is cooking, prepare the rice. Heat the oil in a large frying pan over medium heat. Add the grated cauliflower and cook for 5 minutes, or until the cauliflower no longer tastes raw. Add the garlic and sea salt and toss well.
  1 tablespoon avocado oil, 1 medium cauliflower, 1 clove garlic, ¼ teaspoon sea salt
  
• Serve the orange chicken with cauliflower rice and some sesame seeds, cilantro, and orange wedges.
  Toasted sesame seeds, cilantro, and orange wedges, to serve