Cook the Rice: In a medium saucepan, bring 1 ¾ cups water to a boil. Add ½ teaspoon salt and the dry jasmine rice. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes or until the water is absorbed. Remove from heat and keep covered.

Sauté the Vegetables: In a large sauté pan over medium heat, melt 2 tablespoons butter and add 2 tablespoons olive oil. Add the grated carrots and finely diced onion, seasoning with ½ teaspoon salt. Sauté for 8-9 minutes until the vegetables are soft and golden brown.

Prepare the Rice Mixture: Stir the grated cheddar cheese into the cooked rice, followed by the sautéed carrots and onions. Mix well and set aside to cool slightly.

Prepare the Chicken: Trim any excess fat from the chicken thighs. Pound them until they are about ⅛ inch thick. Season both sides with salt and pepper.

Stuff the Chicken: Lay the chicken thighs smooth-side down. Create small rice balls and place them over the center of each chicken thigh. Wrap the chicken around the rice and secure with toothpicks.

Prepare the Cauliflower: Place the cauliflower florets on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Push the cauliflower to the edges of the baking sheet.

Bake: Place the stuffed chicken thighs in the center of the baking sheet. Drizzle with olive oil. Bake at 350°F for 45 minutes or until fully cooked and golden brown.