Prep and cook instructions are identical for both chicken options.

• Pat the chicken dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.
While the chicken cooks, prepare the raisins.

In a medium bowl, stir together the raisins, champagne vinegar, and 2 tablespoons [¼ cup] very hot tap water.
While the raisins soak, prepare the lemon and the cauliflower “rice.”

• Cut half the lemon into ¼-inch-thick slices; discard any seeds. Cut half into wedges for garnish. [Cut 1 lemon into slices; cut 1 lemon into wedges.]
• Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate.

Warm the same pan used for the chicken over medium-high heat until hot but not smoking. Working in batches if needed, add the lemon slices and cook, turning once, until lightly charred on both sides, 3 to 4 minutes. Transfer to a cutting board to cool slightly.
In the same pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the white parts of the scallions and cook until starting to soften, about 1 minute. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat, stir in the green parts of the scallions, and season to taste with salt and pepper.
While the cauliflower cooks, prepare the chutney.

• Coarsely chop the charred lemon slices and olives, checking for any pits.
• Strip the parsley and tarragon leaves from the stems; coarsely chop the leaves. Set aside half for garnish.

To the bowl with the raisins, stir in the lemon, olives, and half the parsley and tarragon. Season to taste with salt and pepper.

Transfer the cauliflower “rice” and chicken to individual plates. Top the chicken with the chutney, garnish with the remaining parsley and tarragon, and serve with the lemon wedges.