Marinate the chicken… place the chicken in a glass or ceramic dish and cover with the ½ cup tamari, ginger, and cayenne pepper. Marinate for 6 hours or overnight.
Once the chicken has marinated, thread the pieces onto metal or wooden skewers (if wooden, soak the skewers in water for 20 minutes first).
Cook the chicken… heat a grill pan or BBQ over a medium-high heat.
Place the skewers on the grill and cook until the chicken is cooked through, to an internal temperature of 165°F.
Make the rainbow cauliflower rice…place the cauliflower florets in a food processor and pulse until it resembles rice.
Heat the coconut oil in a large wok over high heat. Add the cauliflower, peppers, and 2 tablespoons of coconut aminos. Stir-fry for 1-2 minutes or until the cauliflower is cooked but still firm. Add a pinch of salt to taste.
Serve the skewers with a side of cauliflower rice.