Pour a tablespoon of boiling water over the saffron and let sit for 5 minutes in a large bowl. Stir in the tomato paste, turmeric, salt, and pepper. Add the chicken and toss to coat evenly.

Heat a large nonstick pan over medium-high heat. Add the avocado oil and when the oil is hot, add the onions and a generous pinch of salt. Cook, stirring often until the onions soften and become translucent, about 5 minutes. Add the chicken and cook until golden, about 4 minutes per side for chicken breast, or 8-10 minutes per side for chicken thighs. If any onions or chicken appears to be catching and burning or sticking, add a bit of chicken stock.

While the chicken is cooking, prepare the cauliflower. Microwave the riced cauliflower in a large microwave-safe bowl for about 5-8 minutes, or until steaming. Alternatively, heat a large pan over medium high heat and when hot, add the butter. When the butter is hot, add the cauliflower and cook, stirring occasionally until no liquid remains and the cauliflower is tender, about 5-10 minutes total. Stir in the dill and spinach, if using. Season to taste with salt and pepper.

To serve, divide the cauliflower rice between two plates. Top with chicken and onions and garnish with pomegranate seeds, if using.