Preheat grill to high.
In a large bowl, add juice of one Lemon (1), Fresh Mint (0.25 ounce), Fresh Parsley (0.25 ounce), Ground Turmeric (1/4 teaspoon), Ground Cumin (1/4 teaspoon), Olive Oil (2 tablespoon), and Salt and Pepper (1/2 teaspoon).
In a separate bowl, add zest and juice of Lemon (1) and whisk in Greek Yogurt (4 ounce), Ground Cinnamon (1/4 teaspoon), remaining Ground Cumin (1/4 teaspoon), Garlic (1 clove), Olive Oil (3 tablespoon) and Salt (1/4 teaspoon). Mix to combine.
Pat dry Chicken Breast (2) with paper towels. Cut chicken into 1" diced pieces. Place in the bowl with the yogurt mixture. Mix to combine and let marinade in the refrigerator.
Heat saucepan over medium high heat. When hot add Cauliflower Florets (12 ounce) and 1 cup of water. Cover and steam for 10 minutes of until tender. Drain and let cool.
Place cauliflower in the bowl of a food processor and pulse until texture is fine. Add lemon juice, turmeric mixture and mint and parsley. Mix until well combined.
Moisten some wooden skewers by holding them under running water for 1 minute. Wipe off excess marinade and thread 6 pieces of chicken onto the skewer.
Brush the grill with Olive Oil (2 tablespoon) and place chicken skewers on the grill and cook for 2 minutes on each side. Remove from grill and keep warm.
In the center of two plates place equal amounts of the the cauliflower tabbouleh. Top with the chicken skewers.