Get the rice cooking first. Rinse the rice well, then add the water, coconut milk, rice, and salt to a medium saucepan. Stir and cook on medium-high until it comes to a boil, then reduce to a simmer and cover.

Cook for 15 minutes (covered at a simmer), stir halfway through, then remove from heat, put a folded-up tea towel on top of the pan and replace the lid. Let sit for 5 minutes, then fluff with a fork and add the squeeze of lime if using.

While the rice is cooking, get your chicken going. If you have thick chicken breasts, I always cut mine in half length-wise so they're more chicken tender sized.

Combine the spices (minus the red pepper flakes) and coat the chicken with the mixture, then drizzle the juice of 1/2 lime over them. See notes on method.

Spray the chicken lightly with olive or avocado oil, and air fry at 375 F for around 10 minutes, or until the chicken reaches at least 145 F in the thickest portion. You could also grill them if preferred.

While the chicken is cooking, mix together the melted butter, honey, remaining lime juice, red pepper flakes, and chopped cilantro.

When the chicken is done, let rest on a plate for 5-10 minutes, then coat with the honey lime sauce on both sides. Serve with the coconut rice and any remaining sauce.