Remove the core from the cauliflower. Cut into florets. Pulse in a food processor until rice size. Set aside.

Turn oven to warm setting or 200 degrees. Place a cooling rack on top of a baking sheet.

In one bowl mix together egg and milk. In another bowl combine panko, 1 teaspoon curry powder and salt. Dip the chicken thighs in the egg mixture then dredge in the panko mixture until coated.

Heat about 1/4 inch of oil in a skillet over medium heat. Drop a couple panko bread crumbs into the oil and if they sizzle it is hot enough. Fry chicken, in batches if necessary, on both sides until golden brown and cooked through. Transfer to the cooling rack and put in the oven to keep warm.

Reserve 1 tablespoon of pan drippings. Add in onion, garlic and bell pepper cook just until onion and garlic are fragrant, about 1 minute. Add in cauliflower, remaining 2 teaspoons curry powder and soy sauce. Mix well. Cover and cook 4 - 5 minutes or until cauliflower is tender.

Spoon the cauliflower rice onto a serving platter. Slice chicken and place on top. Garnish with diced green onions. Serve