In a large bowl, combine the chicken, tomato paste, kefir, garam masala, cumin, ginger, turmeric and salt. Mix to combine and let sit for 30 minutes or overnight.
Heat the oil in a large skillet over medium-high heat. Once hot, add the onion and cook for 4 minutes until it begins to turn translucent. Add the garlic, cooking for 2 minutes.
Add the chicken and the marinade, and cook for 4 to 5 minutes, stirring occasionally.
Add the water and coconut sugar and bring to a boil. Reduce to simmer for 10 to 12 minutes until the chicken is fully cooked.
Heat the cauliflower rice on the stove or in the microwave.
Serve with a scoop of chicken and garnish with cilantro.