Make the yogurt dressing by combining the full fat yogurt, mayo, coriander, cumin, fresh mint, lemon juice, and salt and pepper in a mason jar. Shake until well combined and adjust with water for consistency.
Slice and chop the cabbage and broccoli and blanch them in boiling water until vibrant and slightly tender. Drain and cool.
Cube the cooked chicken breast and toss it in tandoori sauce, ensuring even coverage.
In a bowl, layer warm cauliflower rice as the base.
Add a serving of the tandoori chicken on top of the rice.
Layer in the blanched cabbage and broccoli for crunch.
Sprinkle golden raisins atop for sweetness.
Finish with a handful of cashews for crunch.
Drizzle the minty yogurt dressing over the entire bowl and serve immediately.
