Pour 2 cups almond-coconut milk into a medium pot and bring to a low boil.
Add 1 cup jasmine or basmati rice, 1 tablespoon grated ginger, salt to taste, and 1 tablespoon coconut oil if using; stir, cover, reduce heat to the lowest setting and cook 10 minutes.
Turn off the heat and leave the pot covered for 20 minutes without lifting the lid, then fluff the rice with a fork.
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
Add the chicken (if using) and sauté until browned and cooked through, about 5–10 minutes; transfer the chicken to a plate.
Add 2 tablespoons coconut oil to the same skillet, then add cubed eggplant and sauté 3–4 minutes.
Toss in sliced mushrooms, cherry tomatoes, 2 teaspoons fresh ginger and 2 cloves minced garlic; sauté another 4–5 minutes until vegetables begin to soften and tomatoes start to burst.
Return the cooked chicken to the skillet and stir to combine with the vegetables.
Add curry powder, Thai red curry paste (1–3 tablespoons to taste) and crushed chile de arbol or diced Fresno pepper; cook and stir 1 minute to bloom the spices.
Pour in 2 cups almond-coconut milk and stir in 3 tablespoons creamy almond butter; bring to a boil, then simmer about 5 minutes until the sauce thickens slightly.
Remove from heat and stir in rinsed chickpeas, chopped basil and chopped cilantro.
Serve the curry over the prepared rice and garnish with fresh mint if desired.
