Cook Rice according to directions.
Place oil in a large skillet and heat using med-high heat.
Once oil is shimmering, add onion and saute until slightly translucent (about 3 minutes)
Add garlic and ginger to sauté pan and cook for an additional 2 minutes.
Add salt, coriander, cumin, cardamom, cayenne pepper and cook 1 minute longer. Reduce heat to low while you slice the chicken.
Slice chicken breast into small strips about ½ inchwide. Turn temperature of skillet up to medium high again. Add chicken to your skillet and cook chicken with spices until internal temp reaches 165 F or about8-10 minutes. Time will depend on how small you slice the chicken.
Add coconut milk and tomato paste to skillet and stir until well combined. Reduce heat to low and simmer until rice is finished cooking (about 10-15 minutes).
Serve chicken with sauce over rice. Squeeze fresh lime juice over chicken and top with fresh cilantro.
