I'm doing a lot of travel through the end of September, so I'm not around to cook a lot: here's a pretty neat recipe for Moroccan Chicken from Slow Carb Foodie, adapted from Mark's Daily Apple. It's a lot of ingredients and steps, and normally I wouldn't go for that. But I would simplify this by grating the cauliflower, combining all the dry spice ingredients together, browning the chicken, and then 'breading' the chicken with the spice mixture before putting it in a baking pan with the other wet/fresh ingredients to cook. Just a thought.
Another possibility is to create a Middle Eastern marinade out of all of the ingredients, save the cauliflower, and after marinating overnight in the fridge, 'bread' the chicken with the grated cauliflower, then bake...just a thought.
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