Cut the chicken breast into strips. Break off the woody ends of the asparagus and cut diagonally for better appearance. Grate the lemon zest and squeeze the juice from the lemon. Peel and grate garlic and ginger.

Sauce: Combine all the ingredients for the sauce and mix well.

Meat: Heat the oil in a pan and sauté the chicken strips, lightly salting and peppering them. When the meat starts to color, add the asparagus and cook for a few more minutes until slightly softened. Pour the sauce into the pan, stir well, and cook for another minute or two until it thickens. Add lemon juice and optionally sprinkle with chili flakes. Then add the spinach, lemon zest, stir, and optionally sprinkle with sesame seeds.

Cauliflower Rice: Cut the cauliflower into florets, rinse and grate or chop in a blender to obtain rice-like grains. Place the cauliflower rice in a microwave-safe bowl, sprinkle with salt, cover with plastic wrap, and cook in the microwave for 5 minutes on high. If you don't have a microwave, spread the grated cauliflower on a baking sheet, drizzle with a little oil, sprinkle with salt, and bake in the oven for about 15 minutes at 220°C.

Serve: Arrange the cauliflower rice – or any other side dish like rice or couscous – on a plate, pour over the sauce, garnish with sesame seeds, fresh parsley, and chili flakes, and serve immediately.