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Preheat oven to 400°F. Cut chicken into 1 1/2-inch strips; place in a medium bowl. Stir together peanut butter and jam in a small saucepan. Cook over low heat until melted. Add to chicken; toss to coat.
In a plastic bag or shallow dish, combine coconut, cornflake crumbs, curry powder, ginger and ground red pepper. Add chicken, a few pieces at a time, and shake or toss to coat.
Place chicken in a lightly greased 15x10x1-inch baking pan; bake for 8 minutes. Turn chicken pieces. Bake about 8 minutes more or until chicken is tender and no longer pink.
Mound cooked rice in the center of a platter. Sprinkle with cinnamon. Arrange chicken around the rice. Stir together chutney and orange juice. Spoon into a small bowl for dipping.