In blender or food processor break down cauliflower and pulse until size of rice granules, set aside
In a large cast iron skillet heat 2 TBSP of ghee on medium high heat
Salt and pepper both sides of chicken things
Once ghee is hot place chicken thighs skin side down in pan, cook for 4 minutes each side and remove
Add chorizo pieces to pan and cook through, turning pieces to ensure even cooking
Once chorizo is cooked through, remove and set aside
Salt and pepper shrimp
Add to pan and cook 2-3 minutes each side until cooked through
Remove shrimp from pan and set aside
Add additional ghee if needed to pan
Add scallops to pan and cook through roughly 3 minutes each side depending on size
Remove and set aside scallops
Add lobster to pan belly side down and cover w lid, straight on to pan
After 3 minutes flip lobster, place lid over again and cook for a remaining 3 minutes
Remove from pan
Add onions (and additional oil if needed) to pan and cook until translucent, remove
Add chicken stock to pan and deglaze, scraping bits off
In a separate large pan add cauliflower rice
Add chicken stock from cast iron skillet to cauliflower rice and cook on medium high
Add crushed tomatoes and onions to cauli rice and bring to boil on medium high heat
Add paprika, saffron and chili powder, stir to combine thoroughly
Cook until "rice" is soft and tender but not soggy
Add all seafood and chicken into pan and combine
Continue to cook another five minutes or until most liquid has boiled down
Sprinkle parsley over top and serve