Pre-heat oven to 180C / 360 F.
Remove leaves from the head of cauliflower. Roughly chop cauliflower into florets.
Put ¼ of the chopped cauliflower into a blender or food processor. Pulse the blender until the cauliflower reaches a rice-like consistency. Always err on filling the blender on the lower side as too much will can result in over-blending and a mashed potatoes consistency instead of rice. Set aside and repeat with remaining cauliflower.
Place the chicken in a lined baking dish or tray. Brush both sides with olive oil and sprinkle generously with the yellow curry powder.
Bake chicken in the oven for 30 minutes until cooked through (insides should no longer be pink).
While the chicken is cooking, continue with the cauliflower rice. In a large frying pan or wok over medium heat, melt the coconut oil.
Add in the carrots, onions, and garlic and sauté until onions are soft, about 5-8 minutes.
Add in the cauliflower rice, chicken broth, raisins, and all the spices, stirring well to combine.
Continue to cook, stirring often, until cauliflower is soft, around 15 minutes.
Remove the chicken from the oven, shred the meat off the bones and toss with the rice mixture.