In a large bowl, combine 1/2 cup coconut milk, coriander, cumin, salt, cayenne, lime zest and juice. Add chicken and turn to coat. Cover and refrigerate 1 to 2 hours.

Remove chicken from marinade; reserve marinade. Coat a large non-stick skillet with cooking spray and heat on medium-high heat. Add chicken and brown on two sides, about 5 minutes per side. Reduce heat; pour reserved marinade into pan. Cover, bring to a simmer and cook 20 minutes until chicken is cooked through 180°F.

Meanwhile, in a medium-size dry skillet or saucepan, toast coconut over medium heat, stirring frequently until golden brown. Remove from pan.

Pour remaining coconut milk into a measuring cup and add water to make 2 1/4 cups. Pour into pan used for coconut. Bring to a simmer. Add rice; cover, reduce heat to low and simmer 20 minutes or until rice is soft and liquid is absorbed. Stir in peas, cilantro and coconut; season with salt and pepper if desired. Serve chicken and sauce over rice.