For the Chicken:

4 boneless, skinless chicken breasts (or thighs)

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper, to taste

1 tablespoon fresh lime juice

For the Coconut Rice:

1 cup long-grain white rice

1 1/2 cups coconut milk (canned, full-fat)

1 1/2 cups water or chicken broth

1 tablespoon coconut oil (or olive oil)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon grated fresh ginger (optional)

Salt, to taste

For Garnish (Optional):

Fresh cilantro or parsley, chopped

Lime wedges

Shredded coconut, toasted

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Season the chicken with cumin, coriander, garlic powder, onion powder, paprika, salt, pepper, olive oil, and lime juice. Rub to coat evenly.
Heat a large skillet over medium-high heat and cook chicken for 5–6 minutes per side until golden and cooked through. Transfer to a plate and cover to keep warm.
In the same skillet, melt coconut oil and sauté onion until soft and translucent.
Add garlic and ginger, cooking for about 30 seconds until fragrant.
Stir in uncooked rice and coat with oil and aromatics.
Pour in coconut milk and water (or broth), add salt, and stir well.
Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid absorbed.
Fluff rice with a fork and adjust seasoning as needed.
Slice cooked chicken and serve it over the coconut rice.
Garnish with cilantro, toasted coconut, and lime wedges before serving.

Use chicken thighs for a juicier, more flavorful option.

Add peas, spinach, or bell peppers for extra color and nutrients.

Use full-fat coconut milk for the creamiest rice.

Toast the rice longer in oil before adding liquid for a nuttier flavor.

Reheat leftovers with a splash of coconut milk to restore creaminess.