Season the chicken with salt and pepper and let come to room temperature.
Add the oil, curry paste and ginger to the Dutch oven. Cook for 2-3 minutes or until the mixture becomes fragrant. Add the chicken and stir to combine. Cook for 3 minutes or until the chicken begins to turn white.
Stir in the sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a simmer, cover the pot with the lid, and cook for 20 minutes or until the chicken pieces reach an internal temperature of 165°F. Stir in the lime juice, taste, and adjust seasoning.
Divide the rice into 4 bowls. Serve the chicken, vegetables, and sauce over the rice and garnish with avocado, peanuts, cilantro and limes.