In a medium bowl, combine the lime juice, mint, honey and a pinch of salt. Add the chicken in a cover with the marinade. Cover and refrigerate for at least 2 hours - overnight.
Preheat your grill to medium/high and place a grill basket in it. Toss the cauliflower in the coconut oil. Once the grill is hot, place the cauliflower into the basket and cook until tender and charred, stirring occasionally, about 10-15 minutes
While the cauliflower cooks, grill your chicken on indirect heat (in the middle of the grill) until it is no longer pink throughout, about 6 minutes a side. Cover the chicken and set aside to let it rest. Additionally, remove your cauliflower from the basket and set it aside for later use.
Turn the heat up on your grill to high heat, and cook the sliced onions and pineapple rings until they have a nice char, about 1-2 minutes per side. Set aside.
In a small food processor, add the cooked cauliflower, chopped cilantro, mint, and a pinch of salt. Pulse until broken down and "rice like." Transfer to a bowl and stir in the pineapple juice and coconut flakes.
Divide the rice between two bowls and top with avocado, grilled onions and pineapple, toasted macadamia nuts and a chicken breast.
If you're not sure how to to toast coconut flakes, I put them in a 400 degree oven on a baking sheet. They only take 2-3 mins and burn quickly, so watch them closely!