Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of the coconut milk (you will have extra). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 21 to 23 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Halve the cucumber lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. In a medium bowl, whisk together the vinegar and sugar until the sugar has dissolved. Add the sliced cucumber and sliced pepper. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the mayonnaise and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

While the vegetables marinate, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. 

* The USDA recommends a minimum safe cooking temperature of 165ºF for chicken.

Slice the cooked chicken crosswise. Serve the coconut rice topped with the sliced chicken, marinated vegetables (including any liquid), and sambal mayo. Enjoy!