In a large non-metal bowl combine the coconut milk, Skyr, salt and all the spices. Stir, add the chicken pieces and mix thoroughly. Cover and chill for at least 2 hours (or overnight).
Cook the rice according to packet instructions.
When the rice has been cooking for 5 minutes start frying the chicken. In a large pan heat up the oil, pour in the chicken together with the marinade, stir and fry over a high/medium heat for approximately 6 minutes (± 1 minute, depending on the size of your chicken pieces), stirring often.
Remove from the heat, combine with the cooked rice (while still hot), add the petits pois and stir through. Garnish with the cilantro and serve.
Marinate the chicken for at least 2 hours (or overnight).
The chicken will need only about 6 minutes to cook so do this step after your rice has been cooking for about 5 minutes. That way both the rice and the chicken will be ready at the same time and all you'll have to do is combine them and serve.
To ensure the chicken is tender and juicy it is essential not to overcook it.
Frozen peas: I used petits pois as they are sweeter than ordinary garden peas but it's personal preference.
Storing: Leftovers can be refrigerated for up to 3 days. You may have to add a drop of water to loosen the mixture when reheating it.