For the Cauliflower Rice, cut florets from cauliflower. Pulse florets in batches in food processor until cauliflower resembles texture of rice. Heat coconut oil in large skillet on medium-high heat. Add cauliflower; cook and stir 2 minutes. Add bone broth and sea salt; cook 5 minutes longer or until cauliflower is tender. Set aside; keep warm.
For the Stir-Fry, mix bone broth, tapioca and crushed red pepper in small bowl until smooth. Set aside. Heat coconut oil in large skillet on medium-high heat. Add chicken; stir fry 5 minutes or until browned. Remove from skillet. Add vegetables, garlic, ginger and sea salt; stir fry 3 minutes or until tender-crisp.
Stir bone broth mixture. Add to skillet; stirring constantly, bring to boil on medium heat and cook 2 minutes or until thickened. Add chicken; stir fry until cooked through. Sprinkle with sesame seeds. Serve with Cauliflower Rice.