1 teaspoon freshly cracked black peppercorns (you can do this in a Ziploc bag; whack with a rolling pin or can)
2 tablespoons butter
Kosher salt and freshly ground black pepper to taste
For the cauli rice:
1 medium head cauliflower
¼ cup olive oil
2 tablespoons minced garlic
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup chopped cilantro
1 pinch cayenne pepper
Make the chicken: Heat the oil in a heavy-duty 12-inch skillet over medium-high heat. Season the chicken generously with salt and pepper and cook, flipping midway through (work in 2 batches and use a little extra oil if your skillet is smaller) until nice and browned on both sides, 3 to 4 minutes per side. Remove the chicken from the pan to a plate but leave any oily juices in the pan. Reduce the heat to medium, add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce, vinegar, brown sugar, water, bay leaf, and peppercorns, bring to a boil, reduce the heat to medium low, and simmer until slightly thickened, 1 to 2 minutes. Return the chicken to the pan, toss to coat and cook until the liquid thickens, 9 to 10 minutes, adding the butter during the last 2 minutes of cooking. Remove and discard the bay leaf, turn off the heat and cover to keep warm.
Make the cauli rice: Remove the leaves from the bottom of the cauliflower head and trim off any brown bits from the stem. Cut the cauliflower (including the stem) into large florets and pulse in batches in a food processor until you have ricey bits, 20 to 25 pulses.Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant and light golden, 1 to 2 minutes. Add the cauliflower, salt, pepper, and cayenne and cook, stirring, until the “rice” is tender, 5 to 6 minutes. Stir in the cilantro, mound onto a platter and top with the Adobo chicken and sauce.