Cook the rice according to package directions.
In a large pot over medium to medium-low temperature, melt the butter. Add the onions. Cook until soft and brown, about 12-15 minutes. Add the curry powder and garlic. Stir. Cook for one minute more.
Pour in the chicken (or vegetable) stock. Stir well, making sure to scrape the brown bits from the bottom of the pan.
Add the chickpeas, coconut milk, honey, and sriracha to the pan. Bring to a boil. Once boiling, reduce the heat to a simmer and simmer for 10-15 minutes. Add salt and pepper to taste and adjust additional seasonings (more sriracha or honey if desired).
Serve the chickpea curry over the rice and top with cilantro if desired.