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In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking.
Add the chicken and sprinkle with ½ teaspoon of the curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until evenly browned, 4 to 6 minutes.
Push the chicken to the perimeter of the pan. To the center, add the remaining 1 tablespoon oil, scallion whites and ginger; cook, stirring, until lightly browned, about 1½ minutes.
Into the scallion mixture, stir the beans, thyme, half of the chili, the remaining 1½ teaspoons curry powder and ¼ teaspoon each salt and pepper.
Stir the chicken into the bean mixture; cook, stirring occasionally, until the beans are bright green, about 2 minutes.
Stir in the rice, then add the broth and scrape up any browned bits. Cook, stirring, until the liquid is absorbed, 3 to 5 minutes.
Off heat, taste and season with salt and pepper. Serve sprinkled with the scallion greens and remaining chili.