To make the salad, start by cooking the rice according to the package directions. During the last few minutes, add the peas so they thaw well. Drain and set aside.
Sprinkle the chicken with salt and pepper and/or other spices to taste and heat a tablespoon of coconut oil in a frying pan. Fry the chicken cubes until tender and golden brown. Add the chicken to the rice.
Chop the remaining ingredients and grate the carrots. Add all the vegetables to the rice salad.
To make the dressing, mix all ingredients together and stir well.