Start by gathering your ingredients for the Coconut Chicken Rice Bowl. Chop the chicken into bite-sized pieces and dice any vegetables you'd like to add. Measure out one cup of jasmine rice and one can of coconut milk.

In a medium-sized pot, combine the jasmine rice with two cups of water. Bring it to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15-18 minutes.

In a large skillet, heat a tablespoon of oil over medium-high heat. Add the chicken pieces in a single layer and cook for about 5-7 minutes until golden brown and cooked through.

Pour the can of coconut milk over the sautéed chicken in the skillet. Stir well to combine and bring to a gentle simmer. Allow it to simmer for about 5 minutes.

Add vegetables to the skillet and cook for an additional 3-5 minutes until tender yet still crisp.

Just before serving, squeeze the juice of one lime over the mixture and stir in your choice of chopped fresh herbs.

To assemble, scoop jasmine rice into bowls and ladle the coconut chicken mixture on top. Garnish with extra lime wedges and herbs.