Set chicken in an even layer on the bottom of a large high-sided sauté pan. Top with salt, peppercorns, garlic, onion and herbs, if using. Fill the pan with water, so that the chicken is covered by 1-2 inches.

Set the pan on your burner, turn to medium-high, and bring to a boil. One boiling, cover the pan and reduce heat to low. Let simmer 10 minutes then check temperature. Chicken is done when it registers 165 degrees, and is white throughout.

Use tongs to move chicken to a cutting board and let cool. Once cooled cut into cubes or slices.

Heat olive oil in large sauté pan over medium-low heat. Add garlic and ginger and cook until softened, about 2 minutes, stirring frequently.

Add all remaining ingredients and whisk to combine. Cook over medium until thickened, about 10 minutes, whisking frequently.

Bring water to a boil in a medium sauce pan. Add rice, and stir to combine. Cover and cook about 15 minutes or until water is absorbed.

Remove from heat and stir in coconut cream, flaked coconut, and green onions.

Preheat oven to 350. Place chicken in a medium-sized baking dish, cover with 1/2 the sauce, and place in oven. Bake for 20-30 minutes or until heated through.

Sprinkle with sesame seeds, cilantro, and peanuts. Serve on top of rice with extra sauce on the side.