For Katsu: Pat chicken breasts dry. Season with salt and pepper. Create a breading station: one shallow dish with beaten eggs, another with almond flour. Dredge each chicken piece first in egg, then thoroughly coat in almond flour. Set aside.

For Curry Sauce: Dice onion, mince garlic, and grate ginger. In a saucepan, heat olive oil over medium heat. Sauté onion until softened (about 5 minutes). Add garlic and ginger, cook for 1 minute until fragrant. Stir in curry powder and cook for another minute.

Gradually whisk in dashi stock and coconut milk until smooth. Add soy sauce and erythritol. Bring to a simmer, then reduce heat to low. Whisk in xanthan gum (if using) to thicken to desired consistency. Simmer gently for 5-7 minutes, stirring occasionally.

Cook Katsu: Heat coconut oil in a large skillet over medium-high heat. Carefully place breaded chicken in the hot oil. Fry for 4-6 minutes per side, or until golden brown and cooked through. Remove and place on a wire rack to drain excess oil.

Prepare Cauliflower Rice: While Katsu fries, 'rice' the cauliflower using a food processor or grater. In a separate pan, heat sesame oil. Sauté cauliflower rice for 3-5 minutes until tender-crisp.