Cook the microwaveable rice according to package instructions. Spread it on a baking sheet to cool completely, ensuring a light, fluffy texture for the salad.

Bring a pot of water to a boil, then gently lower in the eggs. Boil for exactly 6 minutes before transferring them to a bowl of ice water. Once cool, peel them carefully and set aside.

Toss the fennel wedges and asparagus spears with a tablespoon of olive oil, salt, and pepper. Heat a griddle pan on high until smoking hot, then cook the veggies for 6-8 minutes, turning occasionally, until deeply charred and tender.

Scoop the avocado into a blender. Add half the coriander leaves, all of the stalks, Greek yogurt, lime juice, olive oil, and water. Blend until silky smooth, seasoning to taste with salt and pepper.

In a large mixing bowl, combine the cooled rice, half the charred veggies, and half the avocado dressing. Toss to coat everything evenly.

Divide the rice salad between four bowls. Top each with halved jammy eggs, remaining charred vegetables, sliced chili, smoked almonds, and reserved coriander leaves. Drizzle with the remaining avocado dressing and serve.