Preheat the oven to 375 degrees and prepare a baking dish with foil or use a nonstick baking sheet. Rinse and thinly slice green onion on a bias (angle). On a separate cutting board, slice chicken into 2" pieces and season with salt and pepper to taste.

Place chicken and marinade into a large mixing bowl and mix thoroughly coat chicken. Place the bowl in the refrigerator and let marinade for 10 minutes.

Rinse and drain the rice in cold water to remove any sediment. (Rice is ready to cook when the rinsing water runs clear and is no longer cloudy). Bring a small pot with drained rice, 1 cup of water, and coconut milk to a boil over medium-high heat. When rice comes to a boil, reduce heat to low and cover rice with a lid. Simmer for 10-12 minutes, or until rice is tender. Add 1-2 Tbsp. of water if rice becomes dry or needs a bit longer to cook. Salt and pepper to taste. Fluff with a fork before serving.

Place chicken on the baking sheet and roast in the oven for 12-14 minutes, or until chicken is browned and firm to the touch. Internal temperature of the chicken should reach at least 165 degrees. Cover and keep warm until ready to serve.

Place a large scoop of coconut rice in the middle of the plate. Arrange 2-3 pieces of chicken atop and around the rice. Garnish with sliced green onion. To enhance the authenticity of the experience, we have included chopsticks.