Sprinkle chicken with salt and black pepper. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add half of the chicken, and sauté for 8 minutes or until browned. Remove the chicken from pan. Repeat procedure with 1 teaspoon oil and remaining chicken; set aside.
Heat 1 teaspoon oil over medium-high heat. Add onion and next 5 ingredients (onion through garlic); sauté for 2 minutes. Stir in pumpkin, water, and coconut milk; bring to a boil. Reduce heat, and simmer 30 minutes or until pumpkin is tender. Return chicken to pan; cook 10 minutes or until heated. Stir in cilantro; serve over rice.