Start by preparing the rice. Rinse 1 cup of rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

While the rice is cooking, cut the 2 chicken breasts into bite-sized pieces. Season with salt and pepper, then set aside.

In a large skillet or pan, heat 1 tablespoon of oil over medium heat. Add the seasoned chicken pieces and sauté for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.

In the same skillet, add 1 tablespoon of tikka masala paste. Stir and cook for about 1 minute until fragrant.

Pour in the can of coconut milk, stirring to combine. Bring to a gentle simmer.

Add the cooked chicken back into the skillet. Stir to coat the chicken in the sauce. Simmer for an additional 5 minutes to thicken the sauce and allow the flavors to meld.

Taste and adjust seasoning with salt and pepper as needed.

Serve the chicken tikka masala over the prepared rice. Garnish with chopped cilantro on top before serving.