In a medium sized mixing bowl combine yogurt, garam masala, tumeric, coriander, cumin, chili flakes, lime juice, and salt.

Stir chicken into the bowl until mixed well. Then cover and refrigerate for 10-15 minutes.

Head a large, deep skillet over medium-high heat.

Add ghee to the skillet and melt. Then add chicken mixture, and and cook, breaking up the ground chicken as it cooks.

Once cooked through (5 minutes or so), transfer to a a bowl, and set aside.

To the same skillet, add the ghee, and melt.

Add the onions, and cook, stirring regularly, continue to cook until onions start to brown. About 5-7 minutes.

Once onions are starting to brown, add in the jalapeno, ginger, and garlic, and cook for 1-2 minutes.

Add the chicken stock to deglaze the pan, and use a wooden spoon to scrape any of the brown bits off the bottom of the pan.

Add chicken back into the pan, along with the riced cauliflower, half the cilantro, and half the mint.

Mix well, cover, and turn heat down to low.

Let simmer for 5 minutes until cauliflower rice is crisp tender.

Add the remaining cilantro and mint, taste and add salt to preference.

Serve.