Heat 2 tablespoons of olive oil in a heavy skillet over medium heat.

Add the chopped onion and curry powder to the skillet.

Saute for 5 minutes until the onion is softened and fragrant.

Add the chicken strips to the skillet.

Saute until the chicken is cooked through, about 4 minutes.

Transfer the cooked chicken mixture to a large bowl and let it cool slightly.

Add the cooked rice, thawed peas, chopped red peppers, raisins, and cilantro to the bowl.

In a separate small bowl, whisk together the remaining 3/4 cup of olive oil, white wine vinegar, and ground cumin.

Pour enough dressing over the salad to season to taste.

Toss the salad well to combine.

Serve chilled or at room temperature.