Slice chicken into strips and pat dry. Combine flour, 1 tsp salt, pepper, and 2 tsp curry powder in a bowl. Dredge each chicken strip in the flour mixture.

Heat 1 tbsp olive oil in a large high-sided skillet over medium-high heat. Sear chicken strips in batches of about half the chicken, with space between each piece, for 1 to 3 minutes per side until browned. Remove to a plate.

Add another tbsp of olive oil to the pan. Add onion and saute for 3 to 5 minutes until softened.

Microwave sliced carrots in a bowl with 1 tbsp water on high for 3 to 5 minutes until beginning to soften. Add carrots and liquid to the pan. Cook 1 to 2 more minutes.

Add garlic and cook 1 minute. Add 2 tbsp curry powder and 1 tsp ginger powder. Stir and toast the spices for 1 to 2 minutes until very fragrant.

Stir in dry basmati rice. Add 3 and 1/2 cups water and 2 tsp salt. Stir to combine and nestle the seared chicken back into the pan.

Cover tightly and bring to a boil over high heat. Reduce to low and cook for 17 minutes until rice is fluffy, carrots are tender, and chicken is cooked through to 165 degrees F. Cook a few more minutes if needed.

Stir in 2 tbsp butter until melted. Fold in chopped cilantro and cashews. Serve with plain yogurt and sliced cucumbers.