Add the rice to a fine mesh strainer and rinse, using your hands to agitate the grains, until the water runs clear. This gets rid of the extra starch so your rice isn’t mushy. Add rice to a medium pot along with 1 ½ cups water over high heat. Once the water starts to simmer rapidly, reduce the heat to low and simmer gently, covered, for about 12-15 minutes, or until the water is evaporated and rice is cooked.
In a large skillet over medium-high heat, warm 1 tablespoon olive oil. Once hot and shimmering, add the chicken and spread out into an even layer. Sprinkle all over with ½ teaspoon salt. Cook for about 5 minutes, stirring halfway through, or until cooked through. Transfer the chicken and juices to a bowl or plate. Carefully wipe out the skillet and return to heat.
While the chicken cooks, in a medium bowl, add the water, miso, soy sauce, and ginger. Mix and mash the miso into the liquid until smooth (some chunks are fine!).
Add remaining 1 tablespoon oil to the pan along with the white parts of the scallions, fennel, celery, and remaining ¼ teaspoon salt. Cook for 3-5 minutes, stirring occasionally, or until softened and charred in spots. Add asparagus, curry powder, turmeric, and black pepper and cook for 30 seconds, stirring constantly.
Add miso mixture to the pan and cook for 30 more seconds, stirring everything together constantly. Remove from heat.
Serve on top of rice and top with green scallions, plenty of herbs (if using), nuts, and a generous squeeze of lime.