Chop all of your vegetables. Steam your cauliflower for 5 to 7 minutes, until a fork goes into the florets easily.
Once your cauliflower is done, smash it until it's smooth. You can use a food processor or blender for a smoother mash.
Add the pepper jack cheese and stir to incorporate (if you're lazy- like me -you can mash the cheese in instead of stirring it in after you've mashed the cauliflower).
Heat a cast iron skillet over medium-high heat.
Create your rub by combining the salt, cayenne, chili powder, and cumin in a small bowl.
Rub your chicken with the salt and spices, being sure to get the seasonings under the skin, and add 2 tablespoons olive oil or grapeseed oil (my preference) to the hot pan.
Carefully add the chicken thighs to the hot pan, skin side down.
Cook your chicken until a meat thermometer reads 165 degrees or about 6-8 minutes per side.
While your chicken is cooking, sauté the tomatillos in a pan over medium heat in one tablespoon of butter, then add the peppers.
Heat the bone broth to a low simmer.
Once everything is cooked, you can arrange your bowls.
Place a large dollop of the cauliflower puree in the middle of your bowl, top with a sliced chicken thigh and arrange the vegetables beside it.
Ladle a cup (or so) of hot broth into each bowl, garnish with cilantro, and serve.