Begin by thoroughly washing your sweet potatoes and cauliflower. Peel and dice the sweet potatoes into bite-sized cubes. Cut cauliflower into small florets. Dice the cucumber and set aside.
In a large pot, add 400 ml of water and bring it to a boil. Add the rice, a pinch of salt, and reduce the heat to low. Cover and let simmer for about 15-18 minutes, or until the rice is cooked and the water is absorbed. Remove from heat and let it sit covered.
While the rice cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the minced garlic and cook for an additional minute.
Add the diced chicken thighs to the skillet. Sprinkle with smoked paprika, cumin, chili powder, salt, and pepper. Sauté until the chicken is browned and cooked through, about 8-10 minutes.
Stir in the sweet potatoes and cauliflower. Cover the skillet and cook for another 10-12 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.
Once the sweet potatoes are cooked, fluff the rice with a fork and add it to the skillet. Stir gently to combine all ingredients.
Remove the skillet from heat and mix in the diced cucumber and fresh mint. Serve warm with lime wedges on the side.
