Heat the extra-virgin olive oil in a frying pan over medium heat.
Add the whites of the spring onion and sauté for 3-4 minutes, until it begins to golden.
Add the garlic and sauté for another 1 minute.
Next, add the sliced chicken and sprinkle over the paprika and cumin. Cook for 10 minutes, turning halfway through.
After this time, add the celery, carrot and Birds Eye Cauliflower Rice. Cook for 6 minutes, stirring occasionally.
When everything is cooked, turn off the heat and stir through the fresh parsley and the greens of the spring onion.
Drizzle over the lemon juice and transfer the pilaf to a bowl to serve.