Make the coconut rice: preheat oven to 400 degrees. Shake the coconut milk can to combine the milk and cream. In a medium pot, bring 3/4 cup coconut milk, 3/4 cup water,a large pinch of salt, and the rice to a boil. Reduce to a simmer, cover, and cook for 15-20 minutes, until tender. Season with salt and pepper.

Meanwhile, halve, peel, and dice the red onion. Chop the cilantro leaves and stems, keeping each separate. Halve the lime

Using a vegetable peeler, peel the carrot and cucumber, then shave into thin ribbons, rotating as you go. Discard the cucumber core.

Remove the tough outer layers from the lemongrass stalks. Using the back of your knife, lightly bruise the lemongrass to release its flavor. Halve both stalks, creating four 8-inch segments.

Heat 1 tablespoon oliveoil in a large pan over medium heat. Add 3/4 the diced red onion and cook, tossing, for 5 minutes, until softened. Add the cilantro stems and ground coriander to the pan and cook for 30 seconds, until fragrant. Season with salt and pepper.

Form the chicken skewers: in a medium bowl, combine the onion mixture, ground chicken, panko, 1 tablespoon sriracha, and a large pinch of salt and pepper. Form the chicken mixture into large meatballs, then shape each meatball around the lemongrass stalks to form kebabs. Place on a lightly oiled baking sheet and bake for 10-12 minutes, until cooked through.

Make the cucumber-carrot slaw: meanwhile, in a medium bowl, toss the remaining red onion with the cucumber, carrot, half the cilantro leaves, 1/2 tablespoon olive oil, and a squeeze of lime. Season with salt and pepper.

Serve chicken skewers on a bed of coconut rice, with the cucumber-carrot slaw to the side. Finish with the remaining cilantro and sriracha, if desired!