Add rice, water, coconut oil, and salt to instant pot. Set to 'sealing' and 'high pressure' for 22 minutes. (Or cook on stovetop according to package instructions.) While rice cooks, prepare the rest.
Spread coconut flakes onto a pan lined with foil. Toast in toaster oven or broil in oven 2-4 minutes until golden brown. Watch it so it doesn't burn.
Prepare the veggies: Dice the carrots. Tear the kale from the stems and roughly chop. Thinly slice scallions. Mince garlic. Peel ginger with a spoon and mince. Chop the almonds. Zest the lime.
Heat a large pan over medium-high heat. Once hot, add avocado oil, add carrots and sauté 5-7 minutes.
Add kale and almonds, season with salt and pepper, sauté 3 minutes.
Add, garlic, ginger, scallions, Tamari, and sriracha. Sauté 1 minute.
Turn off heat and add mixture to rice.
Add coconut, lime juice and lime zest. Taste and add salt if needed. Stir and pour into serving bowl.