Preheat the oven to 400°F.
Place the rice, 4 cups of water and a pinch of salt in a large saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender.
Stir in the cilantro, peas, shallots and garlic chips. Season with salt and pepper
Combine the spice rub for the chicken and coat the chicken in the spices and 1 tablespoon oil. Place on a baking sheet and roast until cooked through, 8-10 minutes.
For the curry, heat 1 tablespoon oil in a skillet, along with the garlic, ginger, lemongrass and curry paste. Cook, stirring, until fragrant, about 1-2 minutes. Add the onion and turmeric and cook until soft, about 5 minutes. Stir in the coconut milk, stock, brown sugar and lime leaves and bring to a boil. Simmer for 5 minutes.
Stir in the lime juice, remove the lime leaves, and purée with an immersion or regular blender until smooth. Fold in the roasted chicken.
Combine all of the chutney ingredients except the oil in a blender. Purée until smooth. Drizzle in the oil with the motor running until emulsified.
Combine the ingredients for the dill chickpeas in a small bowl.
To serve, divide the confetti rice between plates. Top with chicken curry, cilantro mint chutney, dill chickpeas and serve with naan.