Spicy Citrus Coconut Chicken

I started out thinking I would make a creamy mushroom sauce for my chicken. But then I remembered I had some clementines threatening to shrivel, and no body wants to waste a good clementine (don't you hate when you pick one up that looks great on one side, just to find that it's covered in blue mold on the underside and threatening to contaminate the rest of the basket with its grossness?). So, I ditched the mushrooms, kept the creamy sauce part, and came up with this delightful concoction, if I do say so myself. It looks a little bland in colour because by the time I remembered about the red peppers I had planned to add, everything else was all ready. Also, I forgot the ginger, and felt the whole thing was slightly lacking, but I added it to my leftovers, and happily my lunch the next day was more complete. Ginger is always a good idea. Like bacon. Except bacon jelly beans, seriously, don't do it.

Spicy Citrus Coconut Chicken (with Cauliflower Rice)
This made 3 meals for me

Ingredients
1 can coconut milk
2 large chicken breasts
~ 3 tablespoons lime juice
~ 6 clementines (4 juiced, 2 for garnish)
~ 2 teaspoons chili flakes (more or less depending on your level of spiciness)
fresh ginger
a pinch of cumin (if you like that sort of thing)
1/2 head of cauliflower
leaks or onion
other veggies? (red bell peppers or snap peas, mayhaps?)

1. Sear the chicken breasts on both sides in olive/coconut oil for a couple of minutes and set aside.
2. Chop and saute the onion or leaks briefly. Also saute sliced peppers here, like I forgot to do.
3. Add coconut milk, ginger, lime juice, clementine juice, cumin (optional), salt to taste, and chili flakes. I recommend adding a small amount of the chili flakes at a time and taste testing, because the hotness seems to intensify as you go along. I put a bit too much for my liking.
4. Put the lid on and let simmer while you "rice the cauliflower" in your handy dandy hand crank food processor, or your electric one if you're one of those fancy folk.
5. I added my cauliflower to the sauce at this point to let it cook. Ashley tried this recipe after smelling my leftovers, and cooked hers a bit separately first with some chicken broth, then added it to the sauce at the end. Either way, the point is to get your cauliflower cooked somehow, so long as it ends up in the sauce at the end, because I've decided it's better that way.
6. Slice the chicken into bite sized pieces and add back into the sauce to finish cooking.
7. Add some clementine wedges, if you please, and serve! Ashley also added orange juice to her sauce concoction, by the way, and something else but I don't remember what....hm....oh well!