Start by seasoning the boneless, skinless chicken breasts with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add the chicken and cook for about 5-7 minutes, allowing it to turn golden brown on each side. Once cooked through, remove the chicken from the skillet and set it aside on a plate.

In the same skillet, add the chopped medium onion and sauté for 3-4 minutes until it becomes soft and translucent. Next, stir in the minced garlic and grated fresh ginger, cooking for an additional minute until fragrant.

Add the rinsed and drained jasmine rice directly into the skillet with the aromatics. Stir the rice for about 1-2 minutes, allowing it to toast slightly and absorb the aromatic flavors.

Pour in the full-fat coconut milk and chicken broth, followed by the soy sauce. Stir gently to combine all the ingredients thoroughly, ensuring the rice is evenly distributed. Increase the heat to bring the mixture to a gentle simmer—this should take around 2-3 minutes.

Carefully place the sautéed chicken back into the skillet, ensuring it nestles among the rice mixture. Cover the skillet with a lid, reduce the heat to low, and allow it to simmer for 18-20 minutes.

Once the cooking time is complete, remove the skillet from heat but keep it covered for another 10 minutes to let the flavors meld. After resting, use a fork to fluff the rice gently. Stir in the fresh lime juice and chopped cilantro for a burst of freshness.