Two hours in advance, or the night before, pat the chicken dry and place in a resealable plastic bag. In a small bowl, combine the ingredients for the marinade and mix well. Pour over the chicken and seal the bag, turning it over a few times to coat the chicken completely. Refrigerate for at least 2 hours, massaging the chicken in the bag a few times during the marinating process.
Peel and dice the beets, carrots, and parsnips.
Preheat the oven to 400°F and place the rack in the middle. Line a rimmed roasting pan with aluminum foil.
Remove the chicken from the bag, reserving the marinade. Place the marinated chicken in the center of the roasting pan, skin-side up, and spread the beets, carrots, and parsnips
around it. Pour over the leftover marinade and sprinkle the root vegetables with salt to taste. Transfer to the oven and bake for 40 to 45 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F.
While the chicken and root vegetables are cooking, prepare the Cauliflower Rice. Discard all the green leaves, then core and chop the cauliflower into small florets.
Transfer the florets to a food processor equipped with an S-blade and chop/pulse until the florets become small grains, about 10 seconds. (Don’t overprocess the florets or they will turn to paste.) You may have to do this in several batches.
Heat the coconut oil in a large skillet over medium heat. When hot, add the cauliflower rice and cook uncovered, stirring frequently, for 8 to 10 minutes, or until tender. Don’t let the
cauliflower rice get mushy! Season with salt to taste.
To assemble: Divide evenly among 4 containers. Place a layer of cauliflower rice at the bottom of each container, then top with a piece of chicken and a quarter of the root vegetables.