Preheat oven to 450ºF.

Open coconut milk. Reserve 1/4 cup coconut milk in a small bowl; pour the remainder into a small pot, then add rice, 1 1/4 cups water, and 1/2 teaspoon salt.

Bring to a boil over high heat, then reduce heat to medium-low, cover pot, and simmer until liquid is fully absorbed, 15-17 minutes. Remove pot from heat and let stand, still covered.

While the rice cooks, rinse all produce. Cut carrots crosswise on a diagonal into 1/2 -inch slices. Cut cauliflower into 1 inch–wide florets, if needed. If you have a zester and want to infuse your coconut rice with even more flavor, zest up to .5 lime, then halve; cut 1 half into wedges for serving.

Line a baking sheet with foil. On the prepared sheet, toss Brussels sprouts, carrots, and cauliflower with half of the curry paste (reserve remainder for the next step), 2 tablespoons olive oil, 1 teaspoon salt, and pepper as desired. Arrange in a single layer; roast, stirring halfway through until vegetables are tender and beginning to brown, 15-18 minutes total.

While the vegetables are roasting, pat the chicken dry with a paper towel.

Season the chicken all over with remaining curry paste, 1 teaspoon salt, and pepper as desired; rub in seasoning. Heat 1 tablespoon olive oil in a large pan over medium-high heat.

When oil is shimmering, add chicken. Sear, working in batches and adding oil as needed, until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate; set aside to rest.

While the chicken cooks, fluff coconut rice with a fork, then stir in lime zest (if using) and

In a bowl, mix together 1/4 cup coconut milk, the juice of half a lime, 1/2 teaspoon salt, and pepper as desired. Add finely chopped cilantro leaves and stems to make a cilantro coconut lime sauce.

Divide the coconut-lime rice among serving plates. Top with roasted fall vegetables, then curried chicken. Drizzle coconut-lime sauce over everything. Garnish with cilantro and serve with lime wedges for squeezing over.