Begin by rinsing the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 1 ¾ cups of water. Bring to a boil, then reduce heat, cover, and let it simmer for about 15 minutes or until the water is fully absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

While the rice is cooking, heat olive oil in a large skillet over medium heat. Add diced chicken to the skillet, seasoning with salt and pepper. Cook for about 7-10 minutes, stirring occasionally, until the chicken is browned and cooked through.

Stir in minced garlic and ginger, cooking for another minute until fragrant.

Pour in the coconut milk, mixing well with the chicken. Let it simmer gently for about 5 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed.

Fluff the cooked rice with a fork and divide it among serving bowls. Spoon the coconut chicken mixture over the rice and garnish with chopped cilantro and lime wedges.

Enjoy your Coconut Chicken Rice Bowls while warm!