Marinate the chicken in the tamari soy sauce and sesame oil. Set aside.
Mince the cauliflower into very fine, small pieces. With paper towel, pat the cauliflower as dry as possible. Remove the tough middle stem throughout the kale leaves and roughly chop kale.
Heat wok with just 1 tablespoon of the cooking oil over high heat until you see whisps of smoke. Add the eggs and scramble until just set. Dish out eggs to a large bowl.
Return wok to stove on high heat. Swirl in 1 tablespoon of cooking oil. Add the ground chicken, and stir-fry until nicely browned. Dish out ground chicken into the bowl with eggs.
Return wok to stove, over high heat. Swirl in the remaining tablespoon cooking oil and add the green onions. When fragrant, add in the cauliflower. Spread the cauliflower all over surface of wok. Let cook for 1 minute.
Add in the kale and frozen vegetables. Stir fry for 1 minute. Add in the cooked ground chicken and eggs. Pour in the cooking sauce and give everything a good mix. Let cook for 2 minutes, until everything is steaming hot and cooked through.
