• In a mixing bowl, whisk together olive oil, lime juice, soy sauce, honey, ginger, garlic, salt, and pepper. Place the chicken breasts in a large ziplock bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal or cover, and refrigerate for at least 2 hours, or overnight for best results.
• Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, letting any excess drip off.
• Grill the chicken for 6-8 minutes on each side, or until fully cooked through and charred on the outside. The internal temperature should reach 165°F. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, water, sugar,and salt. Bring to a boil.
• Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Tip:

• Marinating the chicken overnight will infuse it with more flavor and tenderness. For an added burst of flavor, garnish the coconut rice with toasted shredded coconut or chopped cilantro before serving.