Blend the pomegranate arils in a high-power blender and strain through a sieve, cheesecloth, or nut milk bag making sure you get all the juices out.
Add the juice, cloves, and inulin powder to a saucepan and simmer on low heat until it’s reduced to half the quantity.
Toast the whole walnuts in a pan until lightly toasted. Grind them in a food processor to get a coarse flour texture.
Season the chicken with salt. In a stew pot or pan, sear the chicken with olive oil on all sides until it forms a golden crust.
Take the chicken out on a plate and add the chopped onions to the pan, sautéing until they are fragrant and golden, for about 10 minutes.
Add the chicken back in, add the spices, stir well, add the stock, and bring it to a boil. Cover and let it simmer for about 20 minutes.
When the chicken is cooked, add the walnuts and the pomegranate reduction, combine well, cover, and simmer on low heat for 10 more minutes or until the sauce thickens and reduces to about half.
Prepare the cauliflower rice. Mix the saffron with hot water in a small bowl. Heat olive oil in a large skillet, add the frozen or fresh cauliflower rice, and sauté until the desired doneness. When it is almost done, add the mustard powder, and saffron water.
Serve the chicken and sauce over cauliflower rice. Garnish with pomegranate and fresh mint leaves.