Remove leaves from cauliflower head, core, and cut into large florets. Place cauliflower in provided resealable bag. Pound until it resembles coarse grains slightly larger than rice. Don't worry if some larger stem pieces remain. Place cauliflower pieces in a small pot with 1/4 cup water over medium-low heat. Cook until tender and water evaporates, 15-17 minutes. Add peas and season with 1/4 tsp. salt. Remove from burner, cover, and set aside. While cauliflower cooks, prepare ingredients.

Peel, trim, and cut carrot into 1/4" slices on an angle. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. Pat chicken breasts dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook on one side until well-browned, 3-4 minutes. Transfer chicken, seared side up, to half of prepared baking sheet. Reserve pan; no need to wipe clean.

Toss carrot slices, 2 tsp. olive oil, and 1/4 tsp. salt on other half of baking sheet and spread into a single layer. Roast until carrots are crisp-tender and chicken reaches a minimum internal temperature of 165 degrees, 11-15 minutes. While chicken and vegetables roast, make sauce.

Return pan used to sear chicken to medium heat. Add 1 tsp. olive oil, white portions of green onions, garlic, and ginger to hot pan and cook until fragrant, 1 minute. Add yellow curry paste and coconut milk and cook, stirring occasionally, until thick enough to coat the back of a spoon, 3-4 minutes. Season with 1/2 tsp. salt and 1/4 tsp. pepper.

Serve cauliflower rice and roasted carrots on a plate and spoon curry sauce around rice. Place chicken over sauce. Garnish with green portions of green onions.