Cook the rice: Combine rice, 1 cup almond milk, salt, grated ginger, and 1 tbsp coconut oil (optional) in a pot. Bring to a low boil, then reduce heat to lowest setting, cover, and cook for 10 minutes. Turn off heat and let sit, covered, for 20 minutes. Fluff with a fork.

Brown the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken pieces and sauté until browned and cooked through, about 5-10 minutes. Remove chicken and set aside.

Sauté vegetables: Add 2 tbsp coconut oil to the same skillet. Add cubed eggplant and sauté for 3-4 minutes. Toss in sliced mushrooms, cherry tomatoes, more ginger, and garlic (if using). Sauté for another 5 minutes until vegetables begin to soften and tomatoes burst.

Add spices and chicken: Return the browned chicken to the skillet. Stir in curry powder, curry paste, and chile de arbol or fresno pepper. Cook for 1 minute.

Create the sauce: Pour in the remaining 1 cup almond milk and almond butter. Stir to combine, bring to a boil, and cook for 5 minutes, or until the sauce thickens slightly.

Finish and serve: Remove from heat. Stir in the chickpeas, chopped basil, and cilantro. Serve the creamy curry over the fluffy cooked rice.