Chickpea Curry with Rice

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2 cups basmati rice

2 tablespoons vegetable oil 

1 large onion, chopped 

Kosher salt and freshly ground black pepper 

2 teaspoons curry powder 

2 cloves garlic, chopped 

1 cup vegetable stock 

Two 15-ounce cans chickpeas, drained and rinsed 

One 13.5-ounce can coconut milk 

1 to 2 tablespoons honey 

1 to 2 tablespoons sriracha sauce

Naan bread, for serving

Chopped fresh cilantro, for garnish.