In a pan stir the rice in half the vegan butter until well coated. Add the saffron and spices, coconut sugar, honey and pour in 3 cups of cold water. Cover and bring to a boil. Reduce the heat and cook for an additional 20 minutes. Cook the sultanas, almonds diced chicken in the remaining vegan butter. Stir into the rice and let sit for 5 minutes before serving.