Instructions

1. Preheat grill to medium and cut 4 squares of tin foil, each 12 inches by 12 inches (You can also cook two thighs per packet if you make the foil a little longer, more like 12 by 16).
2. In a medium bowl, mix together the cauliflower, green chiles, 2 Tbsp of the avocado oil, and a little salt and pepper. Divide evenly among the foil sheets.
3. Top the cauliflower rice with a chicken thigh (or two, if you are cooking two in one packet).
4. Drizzle the remaining avocado oil over the thighs. Spread each chicken thigh with one Tbsp of the salsa.
5. Bring up the two sides of foil and fold them over together once or twice to seal, then fold the ends over tightly.
6. Place the packets, seam side up, on the grill and cook 15 to 20 minutes, or until the internal temperature of the chicken registers 165°F at the thickest part.
7. Remove the packets and open the top seam.
8. Sprinkle each thigh with ¼ cup cheese and let sit 5 minutes until melted.