Nutty Chicken Bowl

1 tsp ground cumin
1 tsp ground coriander
600 g chicken thigh fillets (skinless) chopped into quarters
1½ C jasmine rice
2 tbsp olive oil
4 spring onions chopped (white and green parts separated)
4 cm fresh ginger grated
3 cloves of garlic crushed
2 tbsp Thai red curry paste
⅓ C Forty Thieves Almond Butter
1 × 400ml can of coconut milk
1 tsp black sesame seeds
1 lime cut into wedges

Bok Choy Salad:

1 bok choy bunch finely chopped
1 celery stalk finely sliced
1 small red onion finely sliced
½ red capsicum thinly sliced