Preheat the oven to 350 degrees.
In a small bowl, combine the lime juice, soy sauce, ¼ cup olive oil, and ginger powder. Set aside 2 tablespoons of this mixture for later.
Place the chicken in a shallow baking dish and pour the marinade over the chicken (aside from the 2 tablespoons that you set aside). Cover the dish with foil and bake for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165 degrees. You can test with a meat thermometer to be sure.
In a food processor, pulse the cauliflower several times until it reaches the consistency of rice. You may need to do this in batches depending on the capacity of your food processor. Transfer the riced cauliflower to a 9 x 13 inch baking dish and drizzle with the remaining tablespoon of olive oil.
Roast the cauliflower in the oven for 10 to 12 minutes, stirring occasionally. (You can cook it along with the chicken at the same 350 degree temperature.) Once it’s done cooking, remove the cauliflower rice from the oven and pour the 2 extra tablespoons of unused marinade over it. Stir well, and add salt and pepper to taste. Set it aside to cool.
While the cauliflower and chicken are in the oven, prepare the hard boiled eggs and green beans. Cook the eggs in gently simmering water for about 16 minutes. Blanch the green beans by submerging them in boiling water for a minute or two until they reach the texture you want.
Divide the ingredients among the four containers. They can be refrigerated for up to four days.