Rinse the jasmine rice under cold water until clear. In a saucepan, bring the rice, water, and a pinch of salt to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Let rest for 5 minutes, then fluff with a fork.

Pat the diced chicken breast dry and season with salt and white pepper. Heat neutral oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes until a golden-brown crust forms, flip and cook 2-3 more minutes. Transfer to a plate.

Wipe the skillet clean to remove any dark fond. Lower heat to medium-low, add coconut oil, minced garlic, and grated ginger. Sauté for 30 seconds until fragrant without browning. Pour in the full-fat coconut milk and gently simmer for 3-4 minutes.

Whisk cornstarch and cold water to make a slurry. Slowly whisk the slurry into the simmering coconut milk. Stir continuously until the sauce becomes thick, creamy, and opaque white.

Return the seared chicken to the skillet, gently folding it into the thick coconut sauce until generously coated. Warm through for 1-2 minutes.

Spoon fluffy white rice into a rustic ceramic bowl. Top with the creamy coconut chicken. Garnish generously with chopped cilantro, toasted golden coconut flakes, and sliced red chili peppers. Serve with a fresh lime wedge on the edge of the bowl.