Choose your favorite type of rice and set cooking in a rice cooker or over the stove.
Trim the boneless chicken of any excess fat. Cut the chicken into thin strips or cubes. On a separate cutting surface, but up all of the vegetables into small diced pieces. Heat a large saute pan or skillet with sides to medium-high heat. Add half of the butter to the pan and let it melt. Add the chicken pieces to the pan and saute until the chicken is tender and golden brown. Once the chicken has a nice color to it add the additional butter and diced vegetables.
Saute until the veggies are tender. As it is cooking, add all of the seasoning to the chicken and veggies. You can turn the heat down a little if you need to. Once it is all seasoned and cooked add the can of coconut milk, tomato paste and enough half & half to make the sauce the thickness you desire. Keep the mixture on low heat until ready to serve over the cooked rice.