Begin by rinsing the jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed jasmine rice, coconut milk, and equal amount of water along with a pinch of salt. Bring to a boil, then reduce to low and cover.

Heat 2 tablespoons of olive or coconut oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook until golden brown.

Remove the chicken from the skillet, let rest for at least 5 minutes, then slice into thin strips.

In the same skillet, lower the heat and add minced garlic, sauté for 30 seconds. Pour in remaining coconut milk, soy sauce, honey, lime juice, and fish sauce. Let simmer until thickened.

Assemble the bowl with a scoop of coconut rice, sliced chicken, drizzle of sauce, and top with fresh vegetables.

Finish with a squeeze of fresh lime juice and optional toppings like Sriracha or chili flakes.