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Preheat the oven to 375°.
In a large oven-safe skillet or Dutch oven, heat the oil over medium-high heat. Season the chicken generously with salt and pepper. Brown the chicken on both sides, about three to four minutes per side. The chicken does not need to be fully cooked. Remove the chicken from the pan and set it aside.
Reduce the heat to medium. Add the sliced onions to the same pan, and cook them until they’re softened, about five minutes, stirring occasionally. Add the garlic and cauliflower; cook them one to two minutes longer or until they’re fragrant.
Stir in the rice. Cook it, stirring, for one to two minutes or until it’s lightly toasted.
Add chicken stock and coconut milk, and bring the mixture to a gentle boil. Stir in the chickpeas, curry powder, turmeric and ginger. Season the sauce with additional salt and pepper, as desired.
Return the chicken to the pan. Cover the pan and bake the chicken for 35 to 40 minutes or until the rice is tender and the chicken is cooked through.
Remove the dish from oven, and let it stand for five minutes. Sprinkle it with cilantro before serving it.