To make these bowls, start by preparing the sauce. In a large bowl, whisk together the coconut milk, chicken broth, soy sauce, coconut sugar, lime juice, and peanut butter until smooth and fully combined.

Once the sauce is smooth, add the cornstarch and whisk again until it's fully incorporated. Set the sauce aside.

Next, prepare the quick cucumber salad. Add the thinly sliced Persian cucumbers to a small bowl and toss them with the maple syrup, rice vinegar, and a pinch of sea salt. Give it a quick stir, then set it aside to marinate while you cook the chicken.

Now, cook the chicken. Add the olive oil to a large pan over medium heat. Once the pan is hot, add the diced onion and mashed garlic, and sauté for about 3 minutes, or until the onions begin to soften and turn translucent.

Add the ground chicken to the pan and use a potato masher or wooden spoon to break it down into small, fine pieces.

Add in the curry powder, turmeric, paprika, and kosher salt, and stir to coat the chicken in the spices.

Once the chicken is cooked through, pour the peanut coconut sauce over the top. Stir everything together to make sure the chicken is fully coated, then let it cook for 4–5 minutes, stirring occasionally, until the sauce has thickened to your liking.

Remove the pan from the heat. Now it's time to build your bowls!

Start with a base of jasmine rice, then add a scoop of the saucy chicken, followed by the cucumber salad. Finish with your garnishes — pickled onions, fresh cilantro, a handful of chopped peanuts, and a drizzle of chili crisp.

Serve immediately and enjoy!