Chop the scallions and separate the whites and greens.
In a large nonstick skillet, heat 1 teaspoon of oil on medium-high heat. Add scallion whites and red curry paste and saute 1 minute.
Add cubed chicken (12 oz. after cooking), garlic powder, and salt (optional) cooking until almost done.
Add coconut milk and fish sauce, mix well. Simmer about 2-3 minutes. Remove from heat, mix in scallion greens and cilantro. Serve over cooked cauliflower rice.
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