Making Coconut Lime Chicken and Rice is straightforward and enjoyable. Follow these steps:

1. Marinate the Chicken: In a bowl, combine coconut milk, lime juice, lime zest, garlic, ginger, soy sauce, honey, salt, and pepper. Add the chicken thighs, cover, and marinate for at least 15 minutes (or up to 2 hours for more flavor).

2. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, add the rice and chicken broth. Bring to a boil, lower the heat, cover, and simmer for 15 minutes or until the rice is tender and all the liquid is absorbed. Fluff with a fork and set aside.

3. Sear the Chicken: In a large skillet, heat vegetable oil over medium-high heat. Remove the chicken from the marinade (reserving the marinade) and place it in the skillet. Sear the chicken for about 5-7 minutes on each side until golden brown.

4. Add Marinade: Pour the reserved marinade over the seared chicken in the skillet. Reduce the heat to medium and simmer for another 10 minutes until the chicken is cooked through (internal temperature should reach 165°F or 74°C).

5. Serve the Chicken: Once cooked, remove the chicken from the skillet and slice into bite-sized pieces.

6. Plate the Dish: On each plate, serve a generous portion of jasmine rice topped with the sliced coconut lime chicken. Spoon some of the sauce from the skillet over the dish.

7. Garnish: Finish with fresh cilantro and a lime wedge on the side for added zest.

These steps will guide you in creating an incredible meal that’s sure to delight everyone at your table.