Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. Combine rice, water, and salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork.

Prepare the Chicken: Heat the coconut oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.

Sauté Aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute, until fragrant.

Build the Sauce: Add the sliced red bell pepper to the skillet and cook until slightly softened, about 3 minutes. Pour in the coconut milk, soy sauce, fish sauce (if using), lime juice, curry powder, turmeric powder, and red pepper flakes (if using). Stir to combine.

Simmer the Chicken: Return the chicken to the skillet. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Season with salt and pepper to taste.

Assemble the Bowls: Divide the cooked rice among bowls. Top with the coconut chicken and sauce. Garnish with fresh cilantro, toasted coconut flakes, lime wedges, chopped peanuts (if using), and sriracha or chili garlic sauce (if using).

Serve and Enjoy!