Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 pound of diced chicken breasts, seasoned with salt and pepper. Sauté for 5–7 minutes until golden brown and cooked through.

Add 3 cloves of minced garlic and 1 tablespoon of grated ginger to the skillet. Cook for about 1 minute until fragrant.

Pour in 1 can of coconut milk, 2 tablespoons of soy sauce, and the juice of 1 lime. Stir and bring to a gentle simmer. Cook for another 5–7 minutes.

Prepare 1 cup of rice according to package instructions, typically in 2 cups of water. Simmer for 15 minutes or until fluffy.

Serve rice onto each plate, top with the coconut chicken mixture, and garnish with cilantro or green onions.