In a large bowl whisk together all of the tandoori chicken spices including lemon juice and yogurt.
Add chicken thighs and coat until they are all covered in the sauce evenly.
Cover and refrigerate for 30 minutes to an hour.
Preheat the oven to 425 degrees and place chicken thighs on a baking sheet lined with parchment paper or tin foil.
Bake for 35 minutes until chicken is cooked through.
While the chicken is baking, cut the peppers in half scooping out the inner layer and seeds. Once cleaned place face up in a microwave safe bowl or dish with 1/4 cup of water at the bottom and heat for 5 minutes to soften.
Take the saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency. A bowl with the back of a spoon will work too!
Pour 1/4 cup of hot water into the mortar or bowl. Let the saffron soak for 5 minutes to open up the flavor of the spice.
Add the cauliflower to a medium sauté pan over low heat. Add the saffron and mixed together until warmed and combined.
Scoop the cauliflower rice into the bottom of the peppers until they are each filled with cauliflower rice and top with one chicken thigh each. Garnish with cilantro and enjoy!