Rinse rice under cold water until water runs clear. In a saucepan, combine rice, coconut milk, chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid absorbed.

1. While rice cooks, heat olive oil in a large skillet over medium-high heat. Add diced onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.
2. Add chicken pieces to the skillet and cook until browned and cooked through, about 6-8 minutes.
3. Stir in sliced bell pepper, snap peas, and soy sauce. Cook for an additional 3-4 minutes until vegetables are tender-crisp.
4. Remove from heat and stir in lime juice. Adjust seasoning with salt and pepper.
5. Serve chicken and vegetables over coconut rice. Garnish with fresh cilantro or basil.