Preheat the oven to 400 degrees F.
Bake in the oven for 20 minutes and then stir the veggies around a bit. Bake for another 10 minutes.
Meanwhile, season the chicken thighs with salt and black pepper.
Heat the remaining 2 tbsp olive oil in an oven-safe pan. Add the chicken and sear on one side for about 4 minutes.
Turn the chicken over and add the marsala cooking wine. Place the pan in the oven.
Roast the chicken for 15 minutes and it’s no longer pink in the middle.
Combine the cauliflower rice, thyme and lime juice.
Arrange the cauliflower rice in a bowl along with some of the roasted veggies and sliced chicken.