In a bowl, whisk together the coconut milk, lime juice, garlic, ginger, and salt.

Add chicken breasts to the marinade, coat well, cover, and refrigerate for at least 30 minutes.

Rinse jasmine rice under cold water until it runs clear.

Combine rice, chicken broth, and a splash of coconut milk in a saucepan. Bring to a boil, then cover and simmer for 15-20 minutes until fluffy.

Heat a skillet over medium-high and add oil. Cook marinated chicken for about 6-7 minutes on each side until cooked through.

Fluff rice with a fork, fold in green onions, then serve chicken on a bed of rice topped with cilantro and lime wedges.