Cut chicken into 1-1/2-inch strips; place in a medium bowl. In a small saucepan stir together peanut butter and jam. Cook over low heat until melted. Add to chicken; toss to coat.
In a plastic bag or shallow dish combine the coconut, cornflake crumbs, curry powder, ginger, and ground red pepper. Add chicken, a few pieces at a time, and shake or toss to coat. Place chicken in a lightly greased 15x10x1-inch baking pan. Bake in a 400 degree F. oven for 8 minutes. Turn chicken pieces. Bake about 8 minutes more or until chicken is tender and no longer pink.
Mound cooked rice in center of platter. Sprinkle with cinnamon. Arrange chicken around rice. Stir together chutney and orange juice. Spoon into a small bowl for dipping. Makes 6 servings.