Place the chicken breasts on a baking sheet lined with tin foil, sprinkle with salt and pepper. Cook for 20 minutes in 350 degree oven. Let cool to handle, then shred with two forks. Measure out about 2 cups. Set aside.

While chicken is baking, cook the rice as well. Pour 1/2 cup of jasmine rice into a shallow pan with a lid. Cover with 1 cup of water. Cover and bring to a soft boil. Reduce heat to low and let simmer for about 15 minutes. Uncover and let cool. Set aside.

In a large stockpot, heat 2 Tbsp olive oil over medium heat. Add carrots, onion, lemongrass, and red curry paste. Cook until carrots are tender, about 10 min.

Add chicken and the pan juices, fish sauce, ginger, and garlic to the pot. Stir and cook for another 5 min.

Add the chicken stock, coconut milk, water, tomato paste, green onions, garlic powder, cumin, brown sugar, salt, and pepper. Bring to a low boil and then reduce heat to simmer for 15 min.

Turn off the heat. Add the rice and the juice of half a lime. Let rest for 10 min, taste, and add more salt if needed. For more heat, stir in some more curry, and if it's too spicy, add some more brown sugar. Enjoy!