In a pot, combine the rinsed jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.

Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

In a large skillet, heat a tablespoon of oil over medium heat. Season the chicken pieces with salt and pepper.

Add the chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until browned and cooked through.

In the same skillet, add garlic and ginger, sauté for 1 minute until fragrant.

Pour in the coconut milk, lime juice, lime zest, soy sauce, and sugar. Stir to combine and bring to a simmer.

Let the sauce simmer for about 5 minutes until slightly thickened.

Add the cooked chicken back to the skillet and stir to coat in the sauce.

Serve the coconut lime chicken over the fluffy rice, garnished with fresh cilantro and lime wedges.