Chop the cauliflower into small florets and pat the chicken pieces dry.
Melt 2 tablespoons of the butter in a large frying pan over medium-high heat.
Add the cauliflower and fry for about 3 minutes, stirring occasionally, until it starts to color.
Add the onion powder, salt, pepper and apple cider vinegar and stir-fry another 2 minutes.
Add the remaining 2 tablespoons of butter to the pan.
Add the chicken, garlic and ginger and stir-fry until the chicken is cooked through, about 5 to 7 minutes.
Take the pan off the heat and stir through the sliced scallions.
Finish with a splash of sesame oil and serve hot.
