Cook rice as directed on package.

Cube chicken and place aside. Chop garlic, drain and rinse chickpeas, chop zucchini, and set all aside separately.

Heat oil in a large skillet over medium-high heat. Once oil appears to shimmer, add chicken and garlic; cook stirring frequently for 3 minutes or until golden brown. Add chickpeas and zucchini; stir to combine.

In a small bowl whisk together broth, curry paste, salt, and pepper. Add to skillet and stir to combine and coat evenly. Bring to a simmer and continue to cook for 5 minutes or until chicken has fully cooked through; stir occasionally. Sauce will begin to thicken.

Remove from heat and stir in chopped cilantro. Serve over rice, sprinkled with chopped cashews; serve kiwi on the side.