Bring rice, salt, and water to a simmer in a small pot and then place your burner on its lowest setting, cover the pot with a lid, and let cook for 25-30 minutes or until all the water is absorbed (DO NOT keep checking the rice while its cooking. Let it cook for at least 25 minutes before you check it for the first time). Turn off heat and let continue to steam until ready to use.
Heat a medium/large saute pan over medium heat and then warm olive oil slightly. Stir in diced onions to the warm oil and saute for about 2 minutes, stirring frequently.
Add the serrano, ginger, and garlic, and saute for about 30 seconds.
Add the crushed tomatoes and simmer until most of the liquid is gone - about 2-3 T of liquid left.
Stir in your coconut oil and simmer until the mixture has thickened and is a nice bright orange color.
Stir in your curry powder, lemon juice, salt, blueberries, and chopped cilantro. Cover and keep warm.
Preheat oven to 350 degrees.
Pat the chicken thighs dry with a paper towel and then season both sides with salt.
Preheat a large saute pan and then warm the canola oil.
Once the oil is warm, carefully add chicken thighs and sear for 2 minutes on each side. Put pan into oven and let chicken continue to cook for another 8-10 minutes.
Remove pan from oven and let rest for a few minutes and then slice them in strips or dice them into cubes.
In a large bowl, fluff your rice with a fork and then gently fold in butter, lemon juice, and zest.
To plate, spoon a couple of spoonfuls of rice into a shallow bowl. Place sliced chicken on top and then spoon the sauce over top. Garnish with fresh cilantro leaves and fresh blueberries.