In a medium bowl, combine 1 cup of coconut milk, the juice of 2 limes, 2 minced garlic cloves, and 1 tablespoon of freshly grated ginger. Stir in 1 tablespoon of honey to balance the acidity. Whisk until thoroughly combined, then add the boneless, skinless chicken breasts. Cover and marinate in the refrigerator for at least 15 minutes.

While the chicken marinates, rinse 1 cup of jasmine or basmati rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of chicken broth to a boil. Stir in the rice along with a pinch of salt, then reduce the heat to low. Cover and simmer for 15 minutes, or until the rice is tender and has absorbed all the liquid. Once done, fluff with a fork.

After marinating, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully add the marinated chicken breasts, reserving the marinade. Sauté for 6-7 minutes on each side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).

Once the chicken is fully cooked, pour the reserved marinade into the skillet. Bring it to a gentle simmer for about 3-4 minutes, allowing the flavors to meld while thickening slightly. Stir frequently to avoid burning.

To plate, scoop a generous portion of rice onto each plate. Place the cooked chicken on top, then drizzle some of the pan sauce over the chicken. Garnish with freshly chopped cilantro and serve with lime wedges on the side.