Start the Coconut Rice: In a medium saucepan with a tight-fitting lid, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then immediately reduce the heat to the lowest possible setting. Cover and let it simmer for 15 minutes without lifting the lid.

Rest the Rice: After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for another 10 minutes. This step is crucial for perfectly fluffy rice.

Prepare the Chicken: While the rice is cooking, pat your chicken pieces completely dry with a paper towel. This is my secret to getting a lovely golden-brown sear. Season them lightly with a pinch of salt and pepper.

Sear the Chicken: Heat the oil in a large frying pan or skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 3-4 minutes per side, until golden brown and cooked through.

Create the Sauce: Reduce the heat to medium-low. Add the minced garlic and grated ginger to the pan with the chicken, and stir for about 30 seconds until fragrant. Be careful not to let the garlic burn.

Glaze the Chicken: Pour the soy sauce, sweet chili sauce, and lime juice over the chicken. Stir everything together continuously for 1-2 minutes, until the sauce has thickened slightly and beautifully coats every piece of chicken. Remove from the heat.

Finish the Rice: Once the rice has finished resting, uncover it and fluff it up with a fork. Gently stir in the lime zest and juice.

Assemble Your Bowls: Divide the coconut lime rice among four bowls. Top with a generous portion of the sweet chili chicken. Arrange the diced mango, sliced avocado, and thinly sliced red onion around the chicken.

Garnish and Serve: Finish your beautiful bowls with a sprinkle of fresh coriander, sliced red chilli (if using), and a scattering of sesame seeds. Serve immediately and enjoy!