• Mince your garlic and place it into a plastic bag or Stasher bag. Trim fat from your chicken and then dice it into even pieces. Add the chicken breast into the bag along with the liquid aminos and sriracha. Shake the bag to allow everything to mix. Place the bag in the refrigerator for at least 10 minutes.
• Meanwhile, prepare the peanut sauce by whisking all the ingredients together in a liquid measuring cup with a spout. Pour half of the peanut sauce over the broccoli slaw in a medium bowl, tossing to coat.
• In a medium skillet, heat 1 tablespoon of olive oil, then add the riced cauliflower. Season with salt and pepper. Let it cook for 4-5 minutes without browning, then remove from the pan. Carefully wipe out any remaining rice with a paper towel, as you'll use the same pan to sauté the chicken.
• Peel and slice your cucumber thinly. Place the slices into a small bowl and cover with vinegar. Season with salt and pepper.

For the chicken:

• Remove the marinated chicken from the refrigerator and let it sit for 5 minutes before cooking. Heat 1 tablespoon of olive oil over medium heat in the same pan that you cooked the cauliflower rice in. Add the chicken pieces carefully using tongs. If necessary, work in batches to ensure the chicken is in one layer. Cook for 2-3 minutes on each side, then remove from the pan.

To assemble the towers:

• Start by layering the cauliflower rice as the base. If using, add avocado, then top with the peanut broccoli slaw, followed by the vinegar cucumbers, and finally, the chicken. Drizzle with more peanut sauce, then devour!