In a medium skillet over medium-high, heat oil until shimmering. Add chicken and stir fry 5 minutes or until no longer pink. Remove chicken from pan and set aside.
Add Kick’n Curry Mole and coconut milk to the same skillet. Bring to a boil, reduce heat and add carrots and pea pods. Simmer 5 minutes or until tender crisp.
Return chicken to pan. Simmer a minute to heat through. Remove from heat and stir in green onions.
Spoon into bowls and top with hot cooked rice. Garnish with cilantro, if desired.