Slice the chicken into strips and pat dry with paper towels. Combine flour, 1 teaspoon salt, pepper, and 2 teaspoons curry powder in a small bowl. Dredge each piece of chicken in the flour mixture.

Heat 1 tablespoon olive oil in a large, high-sided skillet over medium-high heat. Sear the chicken in batches for 1 to 3 minutes per side until browned. Avoid crowding the pan so the chicken does not steam. Remove to a plate and set aside.

Swirl another tablespoon of olive oil into the hot pan. Add chopped onions and sauté for 3 to 5 minutes. Microwave sliced carrots with 1 tablespoon of water for 3 to 5 minutes until just starting to soften, then add them to the pan with the onions.

Add garlic and sauté for 1 minute until fragrant. Stir in 2 tablespoons curry powder and 1 teaspoon ginger, cooking for another 1 to 2 minutes until toasty.

Stir in the rice, water, and 2 teaspoons salt. Add the chicken back into the pan. Cover tightly with a lid and turn heat to high until it boils, then reduce to low. Cook on low for 17 minutes until rice is tender and chicken is cooked through.

Remove from heat and stir in 2 tablespoons of butter, chopped cilantro, and chopped cashews. Serve warm with plain yogurt and cucumbers.