Roast the chickpeas in the oven for about 20 to 30 minutes or until dry and crispy on the outside.

Meanwhile place the cauliflower florets in a food processor and pulse until mixture resembles the texture of rice. You will probably have to do this in a couple batches. Place in a bowl and set aside.

In a medium bowl combine the cumin, garam masala, salt, turmeric and cayenne pepper. Add the chicken pieces and toss and make sure each chicken piece is coated in the spice mixture.

In a large wok or skillet heat 1 tbsp of the olive oil over medium hight heat. Add the minced garlic and ginger and cook for 10 seconds. Add the chicken to the wok and cook for about 5 to 6 minutes or until the chicken is no longer pink and starts to brown a bit. Stir as necessary to make sure the chicken cooks on all sides.

Remove the chicken from the wok. Add the remaining 1 tbsp of olive oil and add onion, carrots and peas. Cook and stir for 2 minutes. Add the cauliflower rice and stir well, then cook for another 4 minutes until cauliflower is tender. Season with salt and pepper if needed. Return chicken to wok and heat through.

Serve while warm topped with the roasted chickpeas and cilantro.