Cook basmati rice according to directions.
Add olive oil, cumin, matcha, coriander, and curry to pot over medium-high heat and cook until you can smell spices, about 2-3 minutes.
Chop chicken, onion, and carrots and stir in to the spices. Cook for another 7 minutes. Season with salt and pepper and stir regularly.
Add garlic and cook 2 more minutes.
Mix broth and bring to a boil and reduce to a simmer for 15 minutes.
Add coconut milk and cook until warmed through, 3-5 minutes.
Chop cilantro and add to each plate before serving.