Coconut Chicken Fingers with Curry Drizzle and Avocado Relish

For the chicken:
Put the chicken into a bowl or dish. Cover the chicken in the coconut milk, put it into the refrigerator and let it soak for 2 hours or up to overnight.

Preheat the oven to 425 F and set a baking rack inside a rimmed baking sheet. Spray the rack with cooking spray. Put the panko breadcrumbs in a shallow bowl.

Remove the chicken from the coconut milk and dredge it on both sides in the panko, pressing with your fingers to form a crust. Arrange the chicken tenders on the baking rack and spray the chicken with cooking spray. Bake at 425 F for 15 minutes, flipping once halfway through, until the chicken is golden on both sides and cooked through.

For the rice:
Put the rice, turmeric and garlic into a saucepan, add water (or broth) into the pan according to the amount specified on the package directions. Cook according to package directions. Remove from heat when done. Right before serving, stir the green onions into the rice.

For the curry drizzle:
Combine all of the drizzle ingredients in a bowl and taste: adjust seasonings to your preference.

For the relish:
Combine all of the relish ingredients in a bowl right before serving.

To assemble, make a bed of the turmeric rice on each plate and top with some chicken. Drizzle the chicken with the curry sauce and serve with the relish on the side and extra lime wedges, if desired.

Notes: The chicken can marinate overnight, but when I make this meal I like to use the following timeline once the chicken is done marinating: Start rice, make curry sauce while rice works. Get chicken in the oven, assemble relish while chicken and rice are finishing. All will be done right around the same time. Enjoy!