Add the florets of cauliflower to a food processor with the shredding attachment to rice the cauliflower.
Place a large skillet or saucepan over medium-high heat and add duck fat and riced cauliflower to the pan
Then add 2 tablespoons coconut aminos, 2 teaspoons sesame oil, 1 teaspoon fish sauce, and 1 teaspoon sriracha, along with a bit of salt. Mix to coat and let sit to let the cauliflower begin to brown.
While the "rice" browns, place another skillet over medium heat, add 1 teaspoon sesame oil along with minced garlic and the cubed chicken. Pour 1 tablespoon coconut aminos and 1 teaspoon of fish sauce over the chicken.
Once chicken has browned and almost cooked through, add mushrooms, bell pepper, jalapeno, ginger, mango, green onions and a bit of salt and pepper to the chicken and cover to let steam.
Once mushrooms and peppers are soft, add chicken mixture to the cauliflower rice and mix well.
Add a bit more salt and a dash of pepper.
Top of roughly chopped cilantro and a squeeze of lime juice.
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/thai-chicken-and-mango-fried-rice/