Ingredients:
In a pot combine rice, chicken broth, coconut milk, red pepper flake, and a pinch of salt to taste. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, according to directions. Keep covered off heat until ready to serve. Roughly chop cilantro leaves and stems. Zest and halve limes and orange. Drain pineapple over a small bowl, reserving juice. In a medium bowl, toss together cabbage, cilantro, pineapple, mayonnaise, juice from half the lime, orange juice, half the pineapple juice, and ½ tsp sugar (1 tsp for 4). Season with salt and pepper. Add cashews. To bowl with reserved pineapple juice, stir in jam, a squeeze of lime juice, and sriracha to taste. Set aside.
Heat a large, heavy-bottomed pan (preferably nonstick) over medium heat. Add coconut and ½ tsp sugar (1 tsp for 4 servings); cook, stirring occasionally, until lightly browned, 1-2 minutes. Turn off heat; transfer to a second small bowl. Wipe out pan. Fluff rice with a fork and stir in 2 Tbsp butter) and lime zest to taste; season with salt. Divide rice, chicken, and tropical slaw between plates. Sprinkle chicken and rice with remaining toasted coconut. Drizzle chicken with sauce (or serve on the side for dipping).
