Cook the brown rice according to package instructions. This should take about 40 - 45 minutes. While the rice is cooking, prepare the curry.
Heat the olive oil in a Dutch oven over medium heat. Add the chicken, shallots and green onions. Sauté for 5 minutes.
Add the minced ginger and curry paste and sauté for 2 - 3 minutes until fragrant.
Add the vegetable stock, red lentils, Ponzu sauce and peanut butter. Bring to a boil over medium-high heat. Reduce to low, cover and simmer for 20 minutes.
Add the coconut milk, baby spinach and lime juice. Simmer for 10 minutes.
Prepare the chickpeas while the curry is simmering. In a large skillet, heat the toasted sesame oil over medium-high heat.
Add the chickpeas and sauté until the chickpeas are crispy all over, about 5 minutes.
Add the Ponzu sauce and sesame seeds. Toss to combine. Remove from heat.
Fluff the cooked rice with a fork and divide the rice among the bowls. Add the chicken curry.
Garnish with fresh cilantro leaves and crispy chickpeas.
This recipe was inspired by the Sweet Potato Lentil Curry with Crispy Sesame Chickpeas by Half Baked Harvest.