Begin by seasoning your chicken pieces with aromatic spices to ensure they're evenly coated. Heat a tablespoon of oil in a skillet over medium-high heat and add the seasoned chicken, cooking for about 4-5 minutes per side until golden brown.

After browning the chicken, pour in the coconut milk and add your rice directly to the skillet. Stir well and bring to a gentle simmer over medium heat.

Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and has absorbed the liquid. Stir halfway through to prevent sticking.

If using, fold in your seasonal veggies in the last 5 minutes of cooking to keep them vibrant and tender-crisp.

Remove the skillet from heat and let it sit for a few minutes before serving. Garnish with cilantro or toasted coconut.