In a small bowl, mix together the curry powder, cayenne pepper, turmeric, cumin, paprika, salt, and black pepper. Coat the chicken breasts in the seasoning.
In a skillet, heat the olive oil over medium-high heat. Brown the chicken breasts on both sides. Set aside.
In a 9x13 inch baking dish, combine the bell peppers, onion, rice, chicken stock, coconut milk, and salt.
Arrange the chicken breasts on top of the rice mixture. It's okay if they're submerged a bit. Cover the dish with foil.
Bake for 45 minutes. Remove the foil and bake for another 15 minutes.
Fluff the rice and serve.
Notes
If you use hot curry powder or are sensitive to spice, omit the cayenne pepper.