In a large skillet, heat oil over medium-high heat. Add onions, cook, stirring often, until translucent and golden, about 10 minutes. Stir in curry paste, chard, apricots and chicken broth until combined. Remove from heat.
Add cooked rice and chicken to curry mixture. Stir well to combine. Spoon into an 8-inch square (2 L) baking dish and top with almonds.
Cover with foil and bake for 20 minutes or until heated through and flavours have combined.
Tip: Serve curry chicken and rice casserole with this simple raita: combine 1/2 cup (125 ml) plain yogurt with 1/4 cup (50 ml) finely chopped cucumber, 2 tbsp (30 ml) finely chopped mint and a pinch of salt. Refrigerate until ready to use (can be made up to 3 days ahead).