In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the diced chicken breasts, season with salt and pepper, and sauté for about 5-7 minutes until golden brown.

Add the minced garlic and freshly grated ginger to the skillet, stirring continuously for about 1 minute until fragrant.

Pour in the coconut milk, soy sauce, and lime juice. Stir well and let it simmer on medium-low for about 5-7 minutes until the sauce thickens.

Prepare the rice according to package instructions. Fluff the rice with a fork and keep warm until serving.

Serve the coconut chicken mixture over the fluffy rice and garnish with freshly chopped cilantro or green onions.