Pat chicken and shrimp dry and season with salt and pepper.
Toss the chicken and shrimp with the cornstarch until evenly coated.
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add coated chicken and cook 2–3 minutes per side until lightly golden; transfer to a plate.
Add shrimp to the skillet and cook 1–2 minutes per side until just pink; remove and set aside with the chicken.
For the peanut sauce, combine peanut butter, 2 tbsp water, sugar, soy sauce, rice vinegar and lime juice in a small saucepan and heat gently until it begins to bubble; cover, remove from heat and keep warm.
In a medium saucepan, heat 1 tsp olive oil, 1 tsp sesame oil and 1/8 tsp red pepper flakes over medium heat. Add chopped onion, minced garlic and minced ginger and cook until onion is translucent, about 3–4 minutes.
Add cumin, coriander, paprika, salt, pepper, allspice and turmeric, then add 1/2 cup water and stir to combine.
Bring to a boil, then add the coconut milk. Return to a boil, reduce heat and simmer for about 20 minutes until slightly thickened.
Add julienned carrot, julienned zucchini and frozen peas to the sauce and cook another 8–10 minutes until the vegetables are tender and sauce is well combined.
Rewarm the cooked chicken and shrimp briefly in the skillet or sauce if needed, then divide cooked rice among 4 plates.
Top rice with chicken and shrimp, spoon the coconut curry over them, and drizzle with the peanut sauce.
Garnish with toasted flaked coconut, chopped peanuts, green onions and sesame seeds if desired, then serve.
