Chicken and Coconut Rice

1: Add chopped peppers and onions to a bowl. Add 1 Tbsp of oil, season with salt and pepper, and set aside.

2: Rinse jasmin rice in water until clear, then drain.

3: In a pot, combine rice, coconut milk, water, and salt. Optionally, add a bay leaf.

4: Add about 1 Tbsp of olive oil to prevent sticking and stir until water is absorbed.

5: Cover and simmer on low for 15-20 minutes.

6: In a bowl, combine honey, soy sauce, red pepper flakes, and garlic. Split the mixture in half.

7: Add avocado oil to one half, then marinate the chicken in this mixture for at least 2 hours.

8: In the other half, add ginger and lemon juice, then reduce over medium-low heat until thickened (3-4 minutes).

9: Preheat the oven to broil mode. Thread chicken and vegetables on skewers.

10: Broil skewers for 4 minutes, flip, and broil for another 4 minutes until chicken is cooked.

11: Brush cooked skewers with the thickened sauce, top with scallions and sesame seeds, and serve with coconut rice.