Heat 2 tablespoons of coconut or olive oil in a large pot over medium-high heat. Coat 1 pound of chopped boneless chicken thighs in a mixture of salt, cumin, coriander, and flour. Add the chicken, searing it for about 5-7 minutes until golden brown. Remove and set aside.

In the same pot, add another tablespoon of oil if needed. Add 1 chopped onion, 1 diced celery stalk, and 1 diced carrot. Sauté for about 5-6 minutes until soft. Add 3 minced garlic cloves and cook for an additional minute until aromatic.

Push the sautéed vegetables to one side and add 1 tablespoon of garam masala and a pinch of cayenne pepper with 1 tablespoon of flour. Stir to form a paste and cook for about 1-2 minutes.

Slowly pour in 4 cups of chicken broth, stirring to blend the spice paste. Bring to a boil. Add 1/2 cup of uncooked white rice. Reduce heat, cover, and simmer for 15-20 minutes until rice is tender.

Grate 1 sweet-tart apple over the soup and return the seared chicken. Stir to combine and simmer for 5-10 minutes until chicken is heated through and apple softens.

Stir in 1 can of coconut milk, mixing thoroughly. Adjust seasoning with salt or spices. Heat through for about 5 minutes before serving.