Rinse the long-grain rice in a fine-mesh strainer under cold water until the water runs mostly clear.

Combine the rinsed long-grain rice, coconut milk, 180 ml water, and a pinch of salt in a saucepan.

Bring the coconut rice to a boil over medium-high heat, then cover and reduce the heat to low.

Cook the covered rice for 15 minutes until the liquid is absorbed.

Remove the rice from the heat and let it rest covered for 5 minutes.

Cut the chicken breast into bite-size pieces and finely chop the onion.

Season the chicken pieces with salt, black pepper, turmeric, and paprika in a mixing bowl.

Whisk the tamarind paste, 150 ml hot water, and honey in a bowl until the sauce is smooth.

Heat the cooking oil in a skillet over medium-high heat, then add the chopped onion.

Sauté the onion for 3 minutes until softened, then add the seasoned chicken.

Cook the chicken for 6 to 8 minutes, stirring regularly, until it is golden and cooked through.

Pour the tamarind-honey sauce into the skillet and stir to coat the chicken.

Simmer the chicken for 4 to 5 minutes until the sauce thickens into a glossy caramelized glaze.

Fluff the coconut rice with a fork and serve it with the caramelized tamarind chicken.