Heat oil in a sauté pan and sauté onions until golden.

Add cauliflower rice and cook for four to five minutes. Season with salt, turmeric, and cumin.

Marinate chicken in a ziptop bag with a little oil and lots of shawarma spice.

Cook on a grill pan about six minutes per side or until cooked through.

For both red cabbage salad and Israeli salad, simply combine all ingredients.

Place the cauliflower rice in a wide, shallow bowl. Slice chicken and place on one side. Place some red cabbage salad on the other side and Israeli salad down the middle (since it’s the most colorful). Drizzle with hummus.