Cook orzo and set aside (covered).

In a large stock pot, heat one tablespoon of oil over medium-high heat. Add the chicken breast and brown, about 7 - 8 minutes. Remove the chicken to a plate, tent with foil.

Add the other tablespoon of oil, and add the onion, red pepper, carrot and zucchini. Cook, stirring often until vegetables are softening, another 7 - 8 minutes. Add the wine and allow to simmer for a couple of minutes.

Whisk together the coconut milk, peanut butter, lime juice, Siraracha, salt and tumeric. Add the sauce, cooked chicken and peas to the vegetables.

Cover and cook for about 5 - 6 minutes, until simmering. Stir in the cooked orzo pasta and serve topped with the toasted peanuts and coconut.