• Thinly slice carrot into half-moons. Thinly slice red onion. Finely chop garlic. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, in batches, tossing occasionally, until browned and cooked through, 4-5 minutes. • Transfer to a bowl. TIP: Chicken is cooked through when it's no longer pink inside.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot and onion, stirring occasionally, until softened, 4-5 minutes. • Add mild jerk Caribbean spice blend and 1/2 the garlic and cook until fragrant, 1 minute. • Return chicken (plus any resting juices!) to the pan, then stir in coconut milk, the brown sugar and the water. Reduce heat to medium and cook until slightly thickened, 3-4 minutes. • Remove pan from heat. Season to taste.

• Meanwhile, heat a medium frying pan over high heat with a drizzle of olive oil and the butter. • Add the remaining garlic and cook until fragrant, 1 minute. • Add cauliflowerrice and cook, stirring, until softened, 2-4 minutes.

• Remove pan from heat. • Sprinkle in chilli flakes (if using). Stir in chicken-style stock powder and baby spinach leaves until spinach is wilted, 1-2 minutes. • Season to taste. Remove from heat.

• Divide cauli-rice between bowls. Top with Caribbean chicken curry. • Sprinkle with flaked almonds to serve. Enjoy!