Sprinkle the chicken tenders with the sea salt. In a large frying pan, melt the ghee over medium/high heat. Once melted, add the chicken. Sear on each side for about 3 minutes, or until cooked through. Transfer to a cutting board and roughly chop into 1″ pieces.
In a microwave-safe dish (for about 5 minutes on high) or in a medium-sized covered pot on the stove (over medium heat), steam the broccoli with about 1/2 cup water for about 5 minutes, or until bright green and easily pierced with a fork.
Transfer the chicken back to the pan, pour the curry sauce over, add the broccoli, and stir to combine.
For the rice: follow the instructions on the package to yield about 4 cups cooked rice.
Plate with the rice, curry on top, and garnish with the peanuts, lime, and cilantro.
*Substitute cauliflower rice for Whole 30 compliance