Rinse jasmine rice under cold water until clear. Combine with coconut milk and water in a medium saucepan, add salt. Bring to boil, then reduce to low and simmer for 15-18 minutes.

Season chicken with salt, pepper, garlic powder, ground ginger, and paprika. Heat oil in a large skillet, cook chicken for 5-6 minutes per side until golden and cooked through. Slice into strips.

In the same skillet, sauté minced garlic until fragrant, then add coconut milk, soy sauce, honey, lime juice, and fish sauce. Simmer for 3-4 minutes until sauce thickens.

Fluff coconut rice, divide into bowls, top with sliced chicken and sauce. Add fresh vegetables, garnish with cilantro and optional toppings.