Wash and dry the fresh produce. Roughly chop the figs. Place in a medium bowl; cover with 1/2 cup of hot water (or 1 cup for 4 servings). Set aside to rehydrate at least 5 minutes. Finely chop the cilantro leaves and stems. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

Pat the chicken dry with paper towels. Place in a bowl; add the sliced pepper(s) and curry powder. Season with salt and pepper. Toss to coat. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and pepper(s) in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Carefully add the rehydrated figs (including the liquid) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.

Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Add the sautéed aromatics and a drizzle of olive oil; season with salt and pepper. Serve the warmed rice topped with the cooked chicken and pepper(s), labneh, and chopped cilantro. Enjoy!