Remove from pumpkins and rinse thoroughly. Spread out in a single layer on a baking sheet lined with paper towels. Let sit at room temperature for 24 hours, changing the damp paper towels out for dry ones after about 12 hours and stirring occasionally.
In a medium saucepan over medium heat bring the chicken broth to a boil. Add the quinoa, and cook covered on medium-low heat until the broth is absorbed and the quinoa is tender, about 25 minutes. Drain the quinoa in a fine mesh strainer, then return to the pan and fluff with a fork. Cover the quinoa and set aside.
Chop up the vegetables into bite size pieces and mix into a bowl with the chickpeas.
Pat the chicken breasts/thighs dry with a paper towel. Set aside
Season chicken with salt and pepper. On a large plate, dredge chicken in flour.
Rinse, trim and grate the cauliflower using a food processor or grater
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