Preheat the oven to 400°F. Trim the stems off the fennel. Cut the fennel bulb into quarters, and cut away the v-shaped core. Peel and thinly slice the garlic. Chop the Swiss chard stems and leaves. Thinly slice the scallions, keeping the whites and greens separate.

Place the fennel on a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast in the oven until fork-tender and lightly browned in places, about 20 to 24 minutes.

Place a large pot over medium-high heat with the sesame seeds. Toast, stirring often, until lightly browned, about 3 to 4 minutes. Transfer the toasted sesame seeds to a plate.

Return the pot to medium-high heat with 1 tbsp olive oil. Add the sliced garlic and scallion whites and cook until they begin to brown, about 3 to 4 minutes. Add the jasmine rice, coconut milk, paella seasoning, 1 cup water, and a pinch of salt and pepper. Bring to a boil, reduce heat to low, cover, and cook until all of the water is absorbed and the grains are tender, about 13 to 15 minutes.

Once the rice is finished, remove the lid and add the chopped Swiss chard leaves and stems and a pinch of salt and pepper. Stir and cook until the greens are wilted, about 1 to 2 minutes more.

Divide the saffron coconut rice and greens between bowls and top with the fennel steaks, toasted sesame seeds, toasted coconut, and sliced scallion. Enjoy!