Bring a small pot with rice, 1 1/4 cups water, and a pinch of salt to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner and set aside.

While rice cooks, continue recipe.

Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

Remove stem, seeds, and ribs, and cut bell pepper into 1'' dice.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Pat chicken dry. Season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse) and 1/4 tsp. salt. Don't worry about trimming. Excess fat will render while cooking and add flavor.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Transfer chicken to a plate. Wipe pan clean and keep over medium heat.

Add 2 tsp. olive oil, carrots, bell peppers, 2 Tbsp. water, and 1/4 tsp. salt to hot pan. Stir to combine and bring to a simmer.

Once simmering, cover and cook until water is almost completely evaporated, 4-6 minutes.

Uncover; stir occasionally until vegetables are tender, 2-3 minutes.

Add white portions of green onions and stir often until slightly browned, 1-2 minutes.

Add chicken, coconut milk, 1/4 cup water, curry powder, and gochujang paste (to taste) to hot pan. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Stir to combine and bring to simmer.

Once simmering, stir often until sauce is slightly thickened, 3-4 minutes.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping rice and chicken mixture with green portions of green onions. Bon appétit!