1. Prep all ingredients before turning on the heat: dice the onion, mince the garlic, chop cilantro, shred the carrots, slice the avocado, and cut the chicken into even, bite-size pieces. Measure out spices, coconut milk, and water so they’re ready at hand.

2. Warm a large skillet over medium-high heat. Add the canola oil and swirl to coat the bottom of the pan.

3. Once the oil shimmers, add the chicken pieces in a single layer. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Let the chicken sear undisturbed for 2 to 3 minutes, until the bottoms are golden.

4. Stir the chicken and continue to cook, stirring occasionally, until no longer pink on the outside, about 2 more minutes. Use a slotted spoon to push chicken to one side of the pan.

5. Add the diced onion to the empty side of the skillet. Cook, stirring the onion occasionally, until softened and translucent, about 2 minutes.

6. Stir the onion and chicken together, then add the minced garlic. Cook, stirring constantly, for 30 seconds or until fragrant—do not let the garlic brown.

7. Sprinkle in the curry powder, smoked paprika, and red pepper flakes (if using). Stir constantly for 30 seconds to toast the spices and coat the chicken evenly.

8. Pour in the coconut milk and water, scraping up any browned bits from the bottom of the pan. Increase heat to bring the mixture to a gentle simmer.

9. Once simmering, reduce heat to medium-low. Let the sauce bubble gently until it thickens slightly and the chicken is cooked through, about 6 to 8 minutes. Stir halfway to prevent sticking.

10. Stir in 3 tablespoons chopped cilantro and adjust seasoning with the remaining ¼ teaspoon salt and ¼ teaspoon pepper, tasting and adding more if desired. Remove the pan from heat.

11. To assemble bowls, divide the cooked rice among four serving bowls. Spoon the coconut chicken mixture evenly over the rice.

12. Top each bowl with shredded carrots, avocado slices, chopped peanuts, and extra cilantro. Serve with lime wedges alongside for squeezing over the top.