Begin by chopping the chicken into bite-sized pieces and dicing your choice of vibrant vegetables, such as bell peppers and peas. Measure out the rice and coconut milk, ensuring you have everything ready for a smooth cooking process.

Heat a large skillet over medium-high heat and add a splash of oil. Once the oil is shimmering, add the chicken pieces, cooking for about 7-10 minutes until golden brown and cooked through.

Reduce the heat to medium and incorporate minced garlic and ginger to the skillet. Sauté for 1-2 minutes until fragrant and golden.

Add the rinsed rice and pour in the coconut milk, stirring well to combine. Bring to a gentle simmer.

Cover with a lid, reduce heat to low, and simmer for approximately 15-20 minutes, stirring occasionally.

Once the rice is tender and the mixture has thickened, fluff the rice with a fork, and serve hot, garnished with fresh herbs or a squeeze of lime.