Get the cauliflower-rice prepared by chopping the head into florets & rinsing under cool-water.
Pat cauliflower-dry then toss the florets to a food-processor & pulse till you've "rice". Put aside.
Create the sauce by mixing all ingredients into a bowl then whisking so it is well incorporated over low-heat for a couple of minutes, after combined nicely, put aside.
Organize bowls to "bread" the chicken. Then add cassava-flour, paprika, pepper and salt to a shallow-bowl. Add the 1 beaten-egg into a different and add chicken-cubes into another. Leave a clean-plate in the conclusion of the assembly line.
Take fresh chicken pieces and dredge them in the cassava flour in a single thin coating, followed by the egg, then once again in the cassava flour. Put each slice on the blank plate once done until all portions of chicken are completed. Put aside.
Over high-heat in a wok or large/heavy-bottomed saute-pan, then add ghee and melt. Get the pot quite hot.
Add chicken into a hot-ghee in the pan then flip it somewhat so that it gets browned on each side about 5-6minutes.
Line a cleam-plate with paper-towels and once the chicken is finished, transfer the chicken into the paper-towels to drain somewhat. Put aside while you wipe down the wok/pan therefore that it's prepped for the cauliflower-rice.
Transfer the chicken after a few of minutes of draining the towels into a mixing-bowl then pour your sauce on top (you may want to give it a fast mixture before pouring it) and give the chicken a stir-fry so that it's well coated. Let it sit and simmer as you create the cauli-rice.
Add ghee over moderate heat to exactly the same (cleaned) pan and then add the cauliflower-rice after hot. Stir with a wooden-spoon season with pepper and salt to taste. This should take only a couple of minutes to cook.
Remove from heat and plate to serve. Add chicken along with chopped-scallions and sesame-seeds.