Rinse the jasmine rice under cold water. In a medium saucepan, combine the rinsed rice, 1 can of coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork.

While rice cooks, pat the chicken thighs dry and cut into 1-inch pieces. Season with salt and pepper.

Heat coconut oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, until golden brown and cooked through. Remove chicken and set aside.

In the same skillet, reduce heat to medium. Add minced garlic and ginger and sauté for 30 seconds until fragrant.

Pour in the second can of coconut milk, soy sauce, lime juice, and honey. Whisk to combine and bring to a simmer.

Whisk the cornstarch slurry into the sauce. Continue whisking for 1-2 minutes until the sauce has thickened.

Return the cooked chicken to the skillet and toss to coat in the sauce.

Serve the coconut chicken over the fluffy coconut rice. Garnish with fresh cilantro, green onions, and lime wedges.