Spanish Rice with Chicken

1 tbsp rice bran oil
½ onion, chopped
½ tsp SIDS CRAZY SALT
1 jalapeño, chopped
1 tbsp garlic, minced
½ tsp cumin
½ tsp chilli powder
½ tsp paprika
2 tbsp coriander, chopped
4 chicken thighs, boneless
4 cups cauliflower florets
2 tbsp tomato paste
½ cup chicken stock

Turn the Instant Pot to sauté and add the oil. When the oil is hot, sauté the onions, SIDS CRAZY SALT, jalapeños, garlic, and coriander for about 1 minute. Add cumin, chilli powder, paprika, and mix around. Add in the chicken and chicken stock. Lock the lid into place and turn the pressure valve to sealing. Cook on high pressure, using manual, for 9 minutes. Release pressure using the quick release method.
Remove the lid and place a steaming basket over the chicken. Add the cauliflower florets to the steaming basket. Lock the lid into place and cook on high pressure again for 1 minute. Release the pressure using the quick release method.
Carefully remove the steaming basket full of cauliflower. Using a fork or tongs, remove the chicken and set aside. There will be about ¼ cup of liquid at the bottom of the Instant Pot. Strain the liquid from the onions and jalapenos, leaving about 2 tbsp of liquid and the onions and jalapeños in the Instant Pot.
Add the cauliflower back into the Instant Pot. Use a potato masher to break the cauliflower into rice like chunks. Stir in the tomato paste to give the cauliflower rice a nice orange colour.
Serve the rice immediately and top it with the chicken, fresh tomatoes, limes, and more coriander.