Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.
Season the chicken with salt and pepper. Crack the eggs into a shallow bowl and season with salt and pepper. Tip the oats, oil, turmeric and curry powder into a separate shallow bowl and mix well.
Dip each chicken breast into the egg, coating thoroughly. Then press it into the oats, turning to make sure it is well coated.
Transfer the chicken to the lined baking tray. Bake for 25–30 minutes, or until it is cooked through and the oats are crispy and golden.
Meanwhile, bring a large saucepan of salted water to the boil and cook the rice for 10–12 minutes, or according to the packet instructions. Drain well.
While the rice cooks, make the sauce. Heat the oil in a frying pan over a medium heat. Add the onion and carrot and cook for 2 minutes, until softened. Add the garlic, curry powder, peanut butter and stock, stir and bring to a simmer. Remove from the heat and blend to a smooth purée using a stick blender.
Stir the garam masala into the sauce, season with salt and pepper and add a little chopped chilli if you like it hot.
Cut the chicken into strips and serve it with the sauce drizzled over and the rice on the side, garnished with red chilli and spring onions.