Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or a saucepan. If using a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed. Fluff with a fork.

Prepare the Chicken: Season the chicken pieces with salt and pepper.

Sear the Chicken: Heat the coconut oil in a large skillet or wok over medium-high heat. Add the chicken and sear on all sides until lightly browned. Remove the chicken from the skillet and set aside.

Sauté Aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic, grated ginger, and chopped red chili (if using) and cook for another minute, until fragrant.

Create the Coconut Sauce: Pour in the coconut milk, soy sauce, fish sauce (if using), lime juice, brown sugar, turmeric powder, and red pepper flakes (if using). Bring to a simmer, stirring occasionally.

Simmer the Chicken: Return the chicken to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.

Thicken the Sauce: Stir the cornstarch slurry into the sauce and cook for another 2-3 minutes, or until the sauce has thickened to your desired consistency.

Assemble the Bowls: Spoon the cooked jasmine rice into bowls. Top with the coconut chicken and sauce.

Garnish and Serve: Garnish with fresh cilantro, toasted sesame seeds, lime wedges, shredded carrots, and chopped green onions, if desired. Serve immediately.