In a medium saucepan, bring 2 cups of water to a boil. Add the rice, cover, and reduce heat to low. Cook for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let sit covered for 5 minutes.

Prepare the Curried Chicken

In a large skillet, heat the olive oil over medium heat. Add the curried chicken and cook until heated through, about 5-7 minutes.

Add Vegetables

Stir in the carrots and peas, cooking for an additional 3-4 minutes until the vegetables are tender.

Combine Ingredients

Pour in the coconut milk and add the curry powder, salt, and black pepper. Stir well to combine and let simmer for 5 minutes.

Assemble the Bowl

In a serving bowl, layer the cooked rice at the bottom. Top with the curried chicken mixture, and sprinkle sliced almonds and fresh cilantro on top for garnish.