Start by cooking your rice according to the package instructions. If using jasmine or basmati rice, rinse it under cold water until the water runs clear, then add it to a pot with a 2-to-1 ratio of water. Bring to a boil, reduce heat, cover, and let simmer until cooked (about 15 minutes).

While the rice is cooking, heat olive oil in a large skillet over medium heat. Once hot, add the minced garlic and ginger, sautéing for about 1 minute until fragrant.

Toss in the diced chicken breasts, season with salt and pepper, and cook for about 5-7 minutes, stirring occasionally until the chicken is no longer pink and has a golden crust.

Pour in the coconut milk, stirring well to coat the chicken. Bring the mixture to a gentle simmer and let it cook for another 5-10 minutes, allowing the flavors to fully combine and the sauce to thicken slightly.

Fluff the rice with a fork and spoon it into serving bowls. Top with the coconut chicken mixture and garnish with freshly chopped cilantro.