1. Preheat grill.2. Brush chicken and peaches with olive oil and season chicken with salt and pepper.3. Cook chicken on indirect heat for 20-25 minutes. Baste with bbq sauce 5-15 minutes before the chicken is finished depending on how charred you prefer your chicken (the longer the sauce is on the more charring will occur when the sugars are caramelized by the fire).4. Chicken is done when it reaches an internal temperature of 170 degrees or the juices run clear when cut. Depending on the size of the chicken and your grill setup this may happen faster or slower than these times.5. Baste chicken again (with a fresh bowl/brush) with the sauce just before serving.6. Grill peaches, turning once, for about 15 minutes. Cut peaches up into bite-sized pieces.To Make Cauliflower Rice:

• 1. Cut head up into bite-sized pieces.
  2. Pulse in a food processor or blender until it is the size of rice grains. Remove any unprocessed pieces.
  3. Saute in 1-2 tablespoons of olive oil or butter. If you prefer it more steamed you can use a lid and cook it over medium heat. If you want it drier and fried rice kind of mouthfeel leave the lid off and stir it frequently. Either method takes about 6-8 minutes.