Combine chicken chunks with kosher salt, grated ginger, minced garlic, half of the garam masala, chili powder, turmeric, and lemon juice. Marinate for at least 10 minutes.

Heat ghee in a skillet over high heat. Cook half of the marinated chicken for about 5 minutes or until browned. Set aside and repeat with remaining chicken.

Lower heat to medium-high, add ghee, and sauté the diced yellow onion for 3-4 minutes until golden brown.

Add sliced green chili, cauliflower rice, remaining salt, garam masala, and turmeric. Cook for 6 minutes, stirring occasionally.

Mix cooked chicken back into the skillet with cauliflower rice. Garnish with chopped cilantro and serve with lemon wedges.