Heat olive oil in a large skillet over medium-high heat. Cut chicken into bite-sized pieces, season with salt and pepper and add to skillet. Cook, stirring occasionally, for 5-8 minutes or until cooked through; remove from skillet and set aside.
In the same pan, melt butter and sauté onion for 3-5 minutes or until tender. Add garlic and cook for an additional minute.
Sprinkle flour on top and cook, stirring continuously, for 3-5 minutes or until flour begins to turn golden brown.
Gradually add chicken stock and coconut milk and cook until thickened. Add chicken and cook until heated through. Remove from heat and add yogurt and mix until well combined.
Serve over cooked rice and top with desired toppings (rice and toppings not included in nutritional information).