Pat the chicken dry with a paper towel. Season with salt and pepper. In a small bowl, mix together 1 teaspoon of the mustard and the 1 tablespoon of the olive oil. Generously season the chicken and rub with the mustard/oil mixture. Let the chicken marinate for least 30 minutes.

Meanwhile, slice the onion into thin slices. Core the apple and slice into small wedges. Set aside.

Heat the other tablespoon of blood orange olive oil in a large skillet over medium-high heat. Add the chicken to the pan skin-side down and cook until browned. Flip and cook until cooked through. Transfer to a plate and cover with foil.

Preheat the oven broiler.

In a small bowl, stir together the apple vinegar, broth, and the remaining mustard. Set aside.

Add the sliced onion to the skillet, and cook until just translucent. Add the apple slices, and cook for 2-3 minutes until the apples are slightly tender and begin to turn golden.

Return the chicken to the pan skin-side up and pour the vinegar/broth mixture over the top. Let it cook for 5-6 minutes or until the liquid is reduced by half. Transfer the chicken to the oven and broil for 4-5 minutes, until the skin is crispy and golden-brown.

To make the rice, break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice, do not overcrowd or the cauliflower will get mushy.

Heat skillet over medium heat until very hot. Toast the cauliflower in the dry, hot pan until it gets crispy brown on the edges to give it that toasted flavor. Remove from the pan.

Add 1 tablespoon harissa. Sauté apricots, raisins, pine nuts, onion and garlic until the onions are translucent and the nuts begin to brown, about 5 minutes. Add the remaining tablespoon of oil and add the garam masala and cinnamon. Sauté 30 seconds until fragrant. Add back in the cauliflower and toss to combine and let the flavors combine. Season to taste with salt and pepper.