1. Start prepping the rice: Thoroughly rinse the rice until the water runs clear then put into a pot. Add the can of light coconut milk (or full-fat if you want strong coconut flavor) as well as 1/4 cup of broth. Bring to a boil, then reduce the heat to low, cover, and cook for about 15 minutes until the rice has absorbed the liquid.
2. While the rice is cooking, prep the chicken and mushrooms:
3. Cut the chicken breasts into cutlets, then cover with plastic wrap or place into a plastic bag and pound to even thickness. Lay the chicken onto a platter in a single layer. In a small bowl, mix together the spices. Coat the chicken breast with avocado oil, then sprinkle the spices evenly on the chicken, seasoning both sides.
4. Wash and slice the mushrooms and set aside. 
5. Also go ahead and chop up the cilantro to be used in the rice later.
6. Once the rice is done cooking, remove from heat but keep the lid on and let it steam for 10-15 minutes while you cook the chicken and the mushrooms.
7. Cook the chicken: Preheat a skillet to medium-high heat with a tablespoon of avocado oil. Once hot, add the chicken in a single layer (it’ll take 2-3 sessions) and cook for about 1 1/2 minutes, then flip and cook another 1 1/2 minutes. Mine took 3 minutes total to reach 165ºF in the center, but adjust according to how thick the chicken breast is. Remove and put onto a plate and cover to keep warm, allowing the meat to rest. Repeat until all of the chicken is cooked, adding oil if needed. You’ll now use this pan for the mushrooms:
8. Sauté the mushrooms: Put the sliced mushrooms and butter into the used chicken skillet and sauté on medium-high for several minutes until golden. Then add the minced garlic and a couple pinches of salt and cook another minute. Then turn the heat to low and let it cook down a little more, stirring occasionally, while you finish the rice.
9. Finish the rice: Remove the lid from the rice and add the remaining 2 cups of broth and stir it all together. Then incorporate the zest and juice of 1-2 limes, 1 Tbsp of finely chopped cilantro, and 1/4 tsp salt. Taste test and add more salt as needed to bring out the flavors (I added another 1/4 tsp). Turn on high heat to quickly warm it back up for a few minutes. 
10. To serve: Put the brothy rice into the bottom of a shallow bowl, top with chicken, sautéed mushrooms, microgreens, and fresh cilantro. Feel free to add some lime zest on top for an extra pop of flavor. Eat as-is or pair it with some toasted sourdough with butter, or a side salad. Enjoy!
11. Please leave a rating and review if you try this recipe! I would love to know how it turned out for you and your engagement on my website helps me more than you know.

Notes:

• The rice may absorb the broth if storing as leftovers, so feel free to add more if desired, or even if you prefer more broth than I call for.
• Light coconut milk is a lower fat and more mild coconut flavor, so use full-fat if you would prefer a strong coconut flavor and even creamier rice.
• The mushrooms add a deep, rich umami flavor to this dish – if you want the dish to stay bright and light, then feel free to omit the mushrooms… but I love the earthy, flavorful addition they add! And if you love a lot of mushrooms, then feel free to use more!
• For the limes, I personally used zest of 1 medium lime but juice from 1 1/2 limes – you can adjust this to preference – and it’ll also depend on how big / how juicy the limes are that you are using.