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Add rice to a small pot along with coconut milk. Stir, then bring to a gentle boil. Turn heat to low, cover, and let cook until the liquid has absorbed (about 15-17 minutes). Fluff the rice and set aside.
Next, chop the spinach, cilantro, and peanuts, and mash the garlic.
In a large skillet over medium heat, add the oil. Once hot, add the curry and garlic. Stir, then add the coconut sugar, coconut milk, soy sauce and peanut butter, mixing well.
Then add the chickpeas, spinach and cilantro, mixing until the spinach is wilted.
Remove from the heat. Serve over coconut rice. Garnish with crushed peanuts, chili crisp and cilantro.