Ingredients

1.

Cauliflower
6 oz
2.

Salt
0.13 tsp
3.

Black pepper
1 dash
4.

Garlic powder
0.13 tsp
5.

Butter, unsalted
0.5 tbsp
6.

Chicken Breast Boneless Skinless Raw
125 g
7.

Olive Or Extra Virgin Olive Oil
0.25 tsp
8.

Salt
0.13 tsp
9.

White pepper, ground
0.25 tsp
10.

Thyme, dried
0.13 tsp
11.

Basil, dried
0.25 tsp
12.

Oregano, dried
0.25 tsp
13.

Celery salt
0.13 tsp
14.

Mustard powder
0.13 tsp
15.

Garlic powder
0.13 tsp
16.

Paprika
0.25 tsp
17.

Ginger, ground
0.13 tsp
18.

Butter, unsalted
0.5 tbsp
19.

Paleo Baking Flour
0.5 tsp
20.

Chicken broth
2 tbsp
21.

Salt
0.13 tsp
22.

Black pepper
1 dash
23.

Onion powder
0.13 tsp
24.

Garlic powder
0.13 tsp
25.

Thyme, dried
0.13 tsp
26.

Butter, unsalted
0.5 tbsp
27.

Celery
1 oz

Instructions

1.
Prepare the cauliflower by filling a pot with water and bringing it to a boil. Cut the cauliflower into one or two large pieces (about small head for 1 serving), and add it to the water once it reaches boiling. Cook the cauliflower for 5-10 minutes until the thicker core in the center of the cauliflower is tender enough to pierce with a fork. Transfer the cooked cauliflower to a food processor, leaving any excess water behind to discard. In the food processor, blend the cauliflower with salt, pepper, garlic powder, and butter until you have your mashed cpotato base. Set the mash aside to keep warm for later.
2.
While the cauliflower is boiling in Step 1, you can prepare the popcorn chicken. Turn on an air fryer and preheat it to 350 degrees for 5 minutes. While the air fryer is preheating, cut the chicken breast into 1-bite, popcorn -sized pieces - about 8 pieces for 1 serving. If it 's available to you, you may wish to use chicken breast that has already been cut into tenders, as this helps ensure your popcorn chicken pieces are even in size.
3.
Add the pieces of chicken breast to a small mixing bowl, and drizzle the olive oil in. Quickly toss the chicken with olive oil. Then, toss the chicken a second time with the salt, white pepper, thyme, basil, oregano, celery salt, mustard powder, garlic powder, paprika, and ginger powder until the chicken is completely coated. Line your air fryer tray with parchment paper, if necessary, and arrange the seasoned popcorn chicken on it.
4.
Cook the tray of popcorn chicken in the air fryer for 10 minutes. Then, flip or rotate the chicken and cook for an additional 5 minutes. To test for doneness, the outside of the chicken should have a crispy outside with golden-brown edges all around. You can cook for longer if necessary. When the chicken is done cooking, like the mash, leave it aside to stay warm for later.
5.
To make the gravy, melt the second amount of butter in a small pan over low heat. Once it 's melted, stir in the paleo flour until it turns golden and frothy. Once the flour and butter start to bubble, stir in the chicken broth, salt, pepper, onion powder, garlic powder, and thyme. Keep the gravy on low heat, as it should quickly thicken. Once the gravy is done, arrange the mash from Step 1 in your serving dish. Then, pour the gravy over the mash.
6.
Set your serving dish aside to quickly make the celery topping. In a clean pan, melt the third amount of butter. Thin-slice the celery and add it to the butter. Cook the celery over medium heat until the celery fries in the butter and lightly chars. Add the finished chopped celery on top of your mash with gravy.
7.
To finish assembling your popcorn chicken bowl, top the mash with gravy and celery off with your air-fried popcorn chicken. If you have any leftover gravy in your pan from Step 5, you can pour it over the popcorn chicken. At your discretion, you may add additional toppings to your bowl. Shredded cheese, fresh herbs, or a dollop of sour cream are recommended.