Start by cooking the rice. In a pot, combine 1 cup of rinsed rice and 2 cups of chicken broth. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes, or until the rice is tender and liquid is absorbed.

While the rice is cooking, heat a large skillet over medium-high heat. Add a splash of oil, then toss in the boneless chicken pieces. Season with salt and pepper and cook for 5-7 minutes, turning to brown all sides.

Once the chicken is golden brown, add the minced garlic and ginger. Stir them in for about 1 minute until fragrant.

Pour in the coconut milk, soy sauce, and lime juice. Stir it all together, allowing the mixture to simmer for another 5-10 minutes.

Fluff the rice with a fork, then add it into the skillet with the coconut chicken. Gently combine everything, ensuring the rice absorbs some of the coconut sauce.

Spoon the coconut chicken rice mixture into bowls and top with chopped cilantro, scallions, and crunchy cashews if desired.