In a bowl, whisk soy sauce, lime juice, minced garlic, and honey. Toss chicken breasts until evenly coated. Cover and refrigerate for at least 15 minutes to soak up bold, savory-sweet flavors.

Heat a drizzle of oil in a skillet over medium-high heat. Cook marinated chicken 4–5 minutes per side until edges are golden brown and juices run clear.

Rinse jasmine rice until water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then simmer covered 15–20 minutes until fluffy.

Peel and dice ripe mango, chop red bell pepper, and roughly chop cilantro. Arrange them for easy assembly.

Spoon fluffy rice into bowls, slice chicken and layer on top. Add mango, bell pepper, and a sprinkle of cilantro, drizzling any pan juices.

Finish with a squeeze of lime, a pinch of chili flakes, and extra cilantro for brightness. Enjoy warm.