Start by rinsing the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with water and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 12-15 minutes until the rice is fluffy.

While the rice is cooking, heat olive oil in a large skillet over medium heat. Season the chicken breast with salt and pepper. Add the chicken to the skillet and cook for 5-7 minutes until golden brown and cooked through.

Once the chicken is cooked, lower the heat and add minced garlic and grated ginger to the skillet. Stir and cook for 1 minute. Then pour in sweet chili sauce, soy sauce, and rice vinegar; let it simmer for 3-4 minutes until it thickens.

In a mixing bowl, whisk together coconut milk, lime zest and juice, honey, and a pinch of salt until smooth. This drizzle provides a tropical flair.

To assemble the bowl, layer a serving of fluffy jasmine rice, top with sweet chili chicken, and pour on the coconut lime drizzle. Add your choice of fresh toppings and garnish with cilantro and green onions.