In a medium saucepan, combine the rinsed jasmine rice, 1 cup of the divided coconut milk, 1 cup of water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

While rice cooks, pat the chicken cubes dry and season with salt and pepper. Heat coconut oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, reduce heat to medium. Add the minced garlic and grated ginger and sauté for 30 seconds until fragrant. Pour in the remaining coconut milk from the can, soy sauce, and lime juice. Whisk to combine and bring to a gentle simmer.

In a small bowl, whisk together the cornstarch and 2 tbsp of cold water to make a slurry. Slowly pour the slurry into the simmering sauce, whisking constantly until the sauce thickens (about 1-2 minutes). Return the cooked chicken to the skillet and toss to coat in the sauce. Let it simmer for one more minute.

Divide the fluffy coconut rice among four bowls. Top with the creamy coconut chicken and sauce. Garnish with chopped fresh cilantro, toasted sesame seeds, and serve immediately with a lime wedge on the side.