Step 1Heat a large non-stick frying pan over medium high heat. Lightly toast the coconut, stirring, for 1–2 minutes. Remove from pan, and set aside.
Step 2Add 2 teaspoons of olive oil to pan and return to heat. Add cauliflower and broccoli rice, garlic and ginger. Cook, stirring often, for 3–4 minutes.
Step 3Add asparagus and peas; cook, stirring, for 2 minutes, or until tender. Add the chicken and warm through. Toss through the tomatoes and shallots, and herbs, if using. Divide mixture among serving bowls, drizzle with tamari, and scatter with toasted coconut and extra herbs.