1. In a bowl, combine coconut milk, lime juice, lime zest, minced garlic, soy sauce, honey, ground cumin, ground coriander, salt, and black pepper.

2. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

3. Rinse the basmati rice under cold water until the water runs clear.

4. In a medium saucepan, combine the rice, water, coconut milk, and salt. Bring to a boil over medium-high heat.

5. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

6. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in the lime zest, lime juice, and chopped cilantro.

7. In a large skillet, heat the olive oil over medium-high heat.

8. Remove the chicken from the marinade (discard the marinade) and cook the chicken breasts for 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).

9. If the chicken is browning too quickly, reduce the heat to medium.

10. Plate the coconut lime rice and top with the cooked chicken breasts.

11. Garnish with additional lime zest, fresh cilantro, and lime wedges if desired.