Preheat the oven to 450°F. Using a damp paper towel, gently brush off any dirt from the mushrooms. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray(s) with a drizzle of olive oil. In the prepared tray(s), combine the rice, sautéed aromatics, soy sauce, and mushrooms (tearing into bite-sized pieces before adding). Add 1 cup of water to the tray (or to each tray for 4 servings). Season with salt and pepper; stir to thoroughly combine.

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the curry powder. Evenly top the prepared base with the seasoned chicken. Tightly cover the tray(s) with foil and bake 38 to 40 minutes, or until the rice is tender and the chicken is cooked through. Remove from the oven.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Meanwhile, in a bowl, combine the mayonnaise, peanut butter spread, mirin, 2 teaspoons of water (or 4 teaspoons for 4 servings), and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Serve the baked tray(s) topped with the sauce and sesame seeds. Enjoy!