Wash and chop the vegetable and make the riced cauliflower if you are using fresh cauliflower. Dice the chicken and cook with a little bit of olive oil. Once cooked remove and set aside. Heat the sesame oil and chile sesame oil in a wok or large skillet until it shimmers on medium-high heat. Once it shimmers it is hot enough, then turn the heat down to medium. Add the chopped garlic and cook quickly over medium heat – don’t let it brown.