For the coconut rice: Rinse 1 1/2 cups jasmine rice until the water runs clear, then place in the rice cooker with 1 cup coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cook on the standard white rice setting, then fluff with a fork before serving.
For the chicken: In a bowl, add the chicken thighs and combine the curry paste, coconut milk, shredded coconut, coriander roots and leaves, salt and pepper. Toss until the chicken pieces are well coated.
Preheat the air fryer to 185°C. Arrange the chicken in a single layer and cook for 15–16 minutes, turning halfway, until cooked through and lightly golden.
While the chicken is in the air fryer, make the salsa by combining the cucumber, mango, red onion, coriander, lime juice, salt and chilli in a bowl. Mix gently and set aside.
Once cooked, remove the chicken from the air fryer and allow it to rest for a few minutes before chopping into bite-sized pieces.
To assemble, spoon coconut rice into bowls, top with the chicken, then finish with the mango salsa. Add extra chilli and a squeeze of lime if desired.
