In a medium bowl, combine the diced chicken, ½ teaspoon Diamond Crystal kosher salt, and 1 teaspoon avocado oil. Set aside.
Heat a large non-stick or well-seasoned cast iron skillet over medium heat. As the pan is heating up, whisk the eggs together with the fish sauce.
When the pan is hot, swirl in 2 teaspoons avocado oil and pour in the eggs. Stir and scrape the pan constantly until you have soft, moist curds of scrambled eggs. Transfer the eggs to a platter.
Wipe out the skillet and pour two teaspoon of avocado oil into the pan and add the sliced onions and carrots. Sprinkle a little salt and sauté the vegetables until slightly softened, about 3 to 5 minutes.
Stir in the minced garlic and cook until fragrant, about 30 seconds.
Add the seasoned chicken into the pan and cook, stirring, until the chicken is fully cooked and no longer pink. Transfer the chicken and veggies to the platter with the scrambled eggs.
Wipe the pan clean and pour 2 teaspoons of avocado oil into the pan. Stir in the riced cauliflower. Cover and cook for 3 to 5 minutes or until the cauliflower rice is al dente. (If you are using frozen cauliflower rice, cover only for 1-2 minutes or cook uncovered until al dente.)
Pour in the All-Purpose Stir-Fry Sauce and stir frequently until the liquid is absorbed.
Mix in the thawed peas, reserved eggs, chicken, and vegetables. Sprinkle on the scallions and drizzle on the toasted sesame oil. Stir to mix well.
Taste the cauliflower chicken fried rice for seasoning and adjust with additional salt and/or All-Purpose Stir-Fry Sauce if needed. Scoop into bowls and enjoy!