Rinse 1 cup of jasmine rice under cold water until clear. Combine with 1 ¼ cups water and pinch of salt in pot. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes.

Heat 2 tablespoons of oil in skillet over medium heat. Season 1 pound of boneless chicken thighs with salt and pepper. Cook for 6-8 minutes per side until golden brown.

In the same skillet, add a can of coconut milk and juice of 1 fresh lime. Simmer for 3-4 minutes.

Slice cooked chicken and add it to the skillet, stirring to coat in sauce and warm through for 2-3 minutes.

Serve fluffy jasmine rice topped with coconut chicken and sauce, garnished with fresh herbs and lime wedges.