Prepare the Coconut Rice

1. Rinse the Rice: Start by rinsing the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
2. Combine Ingredients: In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and a pinch of salt. Stir well.
3. Cook the Rice: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 15-18 minutes, or until the liquid is absorbed.
4. Fluff and Set Aside: Remove from heat, fluff the rice with a fork, and keep covered while you prepare the rest of the dish.

Cook the Chicken

1. Marinate the Chicken: In a bowl, mix the soy sauce, lime juice, honey, garlic powder, and ground ginger. Add the chicken pieces, ensuring they’re well coated. Let it marinate for at least 10 minutes.
2. Sauté the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Set aside.

Prepare the Vegetables

1. Steam Broccoli: While the rice and chicken cook, steam the broccoli florets until tender but still crisp.
2. Slice and Arrange: Slice the red bell pepper and cucumber into thin, uniform pieces.

Assemble the Bowls

1. Layer the Base: Divide the coconut rice among four bowls, creating a soft, creamy base.
2. Add Chicken and Veggies: Arrange the chicken and vegetables on top of the rice in colorful sections.
3. Garnish: Sprinkle with cilantro, sesame seeds, or toasted coconut flakes. Add a lime wedge for an extra zing.