Heat 1 tablespoon of vegetable oil or coconut oil in a large skillet over medium heat.

Add 1 lb of diced boneless, skinless chicken, seasoning with salt and pepper. Cook for 5-7 minutes until golden brown and internal temperature reaches 165°F.

Add 2 cloves of minced garlic and 1 teaspoon of grated ginger; stir for about 1 minute until fragrant.

Pour in 1 can of coconut milk, 1 tablespoon of soy sauce, and 1 teaspoon of lime juice; stir and simmer for 5-7 minutes.

Prepare 2 cups of cooked rice according to package instructions.

Serve the coconut chicken over the rice and garnish with chopped fresh cilantro or sliced green onions.