1. Prepare the rice by swishing it around in a bowl of water and then draining thoroughly through a fine mesh strainer. Combine rice, spices, butter, and water in a medium saucepan and bring to a boil. Once boiling, cover and reduce heat to maintain a gentle simmer. Cook for 15 minutes. Turn off heat and let rice rest covered for 10 minutes. Fluff with a fork and remove cardamom pods before serving.

2. While the rice cooks, prepare the chicken. Heat a large deep skillet or Dutch oven over medium heat. Add coconut oil, swirl to coat and then add onion. Sauté onion, stirring occasionally, until lightly browned, 8-10 minutes.

3. Add the garlic and all the spices and sauté for another minute or two until fragrant. Add the tomato paste and cook, stirring constantly, until it takes on a slightly darker color, 1-2 minutes.

4. Add the coconut milk and stir well before adding the cauliflower and chicken; stir again. Cover and cook, stirring every few minutes, until the chicken is cooked through and the cauliflower is tender, 10-15 minutes. 

5. Stir in the lime or lemon juice and serve immediately with cilantro and spiced basmati rice.