In a medium bowl add garam masala, ginger, garlic, Kashmiri red chili powder, turmeric, mint, cilantro, lemon juice, yogurt, and salt. Mix well. Add chicken and mix well to coat the chicken with the marinade. Allow the chicken to marinate for 20 minutes or can be refrigerated overnight. Add saffron to the warm milk and set aside.
To make the cauliflower rice, add cauliflower florets to the food processor and pulse until the cauliflower is riced. Fill only ⅓ of the food processor at a time and make the cauliflower rice in 2 to 3 batches for evenly riced cauliflower.
Heat 2 tablespoons of ghee in a medium pot. Add onions and saute on medium high heat until they turn golden brown and start to caramelize. Takes about 10 to 15 minutes. You can use a lid to speed the process, just remember to stir every 2 to 3 minutes. Take half of the onions out and reserve.
Add remaining ghee, add cumin seeds and bay leaf in the ghee. Saute for a minute. Add marinated chicken and mix well. Cook covered for about 5 to 7 minutes or until chicken is fully cooked.
Add riced cauliflower and salt and gently mix everything together. Cook covered on low-medium heat for 10 minutes. Stir everything together, spread the reserved caramelized onions on top, saffron bloomed in milk and garnish with mint and cilantro. Enjoy hot with raita and squeeze of fresh lemon.