Cook the rice according to the package directions.
Place the cilantro, jalapeños, ginger, and 1 tablespoon of the oil in a food processor and pulse until combined.
Heat the remaining oil in a large saucepan over medium heat. Add the onion and eggplant and cook until softened, about 5 minutes.
Add the coconut milk, soy sauce, and ½ teaspoon of the salt. Bring to a simmer.
Add the cilantro mixture, remaining salt, and chicken. Simmer until the chicken is cooked through and sauce thickens slightly, about 7 minutes. Serve on rice.