In a mixing bowl, whisk together coconut milk, red curry paste, minced garlic, dark soy sauce, ginger powder, turmeric, coarse salt, and black pepper. Add the chicken breasts to the marinade, ensuring they are thoroughly coated. Cover and let the chicken marinate in the refrigerator for at least 30 minutes or up to overnight.

While the chicken marinates, combine natural peanut butter, rice vinegar, fresh lime juice, honey, and sriracha in a bowl or blender. Blend until smooth and creamy, then chill in the refrigerator.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

In a large mixing bowl, combine chopped bell peppers, broccoli florets, and sliced red onion. Drizzle extra virgin olive oil and sesame oil over the vegetables, then season with salt and pepper. Toss until coated.

Arrange the marinated chicken on one side of the prepared baking sheet and the tossed vegetables on the other side. Bake for 30 minutes.

Once cooked, remove the baking sheet. Drizzle the homemade peanut sauce over the chicken and vegetables, and garnish with green onions, cilantro, and sesame seeds. Serve over rice or noodles.