For the chicken: Mix the coconut milk, curry powder, garlic powder and salt and pepper in a bowl and stir well and then add the chicken and marinate in the refrigerator for a few hours.
When your ready to cook - spray a baking sheet with some of the cooking spray and then add the chicken tenders and spray the tops also with a little of the spray and bake at 400 degrees for about 10 minutes per side until done.
Meanwhile, in a pot add the water for the rice and place the cilantro stems in there as well and bring to a boil with a pinch of salt. Cook the rice for 10 minutes until done.
In a separate saute pan add the defrosted edamame, tops of cilantro stems- chopped and season with salt and pepper and heat on low - then drain the cooked rice and add it to the pan of edamame and stir to combine and squeeze some lime over the top.
Last, plate the rice and top with chicken tenders and enjoy! 🙂