Begin by spicing the roaster chicken with the adobo seasoning and 2 tbsp of the lemon pepper. Place the chicken in a 350 degree oven for 45 minutes. Let cool.
Once cool enough to handle, cut off the wings. Put all the stock in a big soup pot. Add the chicken wings, 3 pieces each of the carrots and celery and the onions. Bring to a boil and reduce to a simmer. Simmer for 45 minutes.
Meanwhile, cook the rice according to box instructions. You can certainly leave the rice al dente.
Remove the celery and carrots and put in the diced carrots and celery. Add in the spices including the last tbsp of the lemon pepper. Add the pulled chicken back in and add the coconut milk. Simmer for 10 minutes and finish by adding the rice.
Serve and enjoy!