Preheat your oven to 425 degrees and place a small cooling rack on top of a large baking sheet. Set aside.
In a small food processor, grind the pistachios and a pinch of salt until the pistachios are broken down, but are still a little chunky. This keeps the chicken crunchy. Pour the pistachios into a shallow plate with edges. Place the egg white into a medium bowl.
Pat the chicken dry and place into the egg whites, shaking off any excess. Then, place into the pistachios and gently roll around until the whole chicken is covered, lightly pressing to adhere the nuts to the chicken. Place onto the rack and bake until the chicken is no longer pink inside, and the outside is golden brown and crunchy, about 12-15 minutes.
While the chicken cooks, place the cauliflower into a large food processor and process until it looks like rice
Place the cauliflower rice into a large bowl and microwave until soft, about 3-4 minutes. Toss with the cilantro and season to taste with salt pepper and fresh lime juice. Set aside
Whisk all the sauce ingredients together in a small bowl and serve over top of cauliflower rice and chicken.
Garnish with cilantro and DEVOUR
*We like our food spicy, so if you are sensitive to heat you may need to use less (or none!) cayenne. So adjust to taste.