Allow the frozen riced cauliflower to sit out until it is thawed.
Cut the chorizo into slices. On a separate cutting board, cut the plum tomatoes into halves or quarters and chop the onion and red bell pepper.
Add avocado oil to the paella pan and spread across the pan to create a non-stick surface.
Add the 4 chicken thighs to the pan. Cook for approximately 5 minutes. You do not want to completely cook the chicken thighs. You only want to partially cook them to and allow the oil/fat from the chicken to seep into the pan. Remove the chicken thighs and set aside.
Add the chopped onion and red bell pepper to the pan. Sauté in the oil until the red bell pepper starts to soften and the onion turns slightly brown. This will take approximately 5 minutes. Add paprika and salt and pepper to taste.
Add the cut chorizo pieces to the pan. While the chorizo is cooking, cut the chicken thighs into cubes.
Add 2 minced cloves of garlic to the pan and (if needed) an additional tbsp of avocado oil to cook the garlic in. Allow the garlic to simmer for about 30 seconds.
Add the cut tomatoes, peas, cubed chicken thighs, and riced cauliflower to the pan. Add approximately 1- 1 1/2 cups of water to the pan. The cauliflower will release some water so you do not want to add as much water as when cooking paella with regular rice. Add a pinch of saffron to the pan. Turn the pan on high and allow to cook until all of the water has evaporated (approximately 20-30 mins).
Once all of the water evaporated, I allowed my paella to cook a little longer on low heat to allow it to cook and stick to the pan. Allow the paella to cool slightly and top with fresh parsley.