Jerk Chicken Bowls with Coconut Rice

3 Make the Coconut Rice:
4 Rinse the rice until the water runs clear.
5 In a medium saucepan, add the rice, coconut milk, water, and salt.
6 Bring to a gentle boil, stir, then lower heat, cover, and simmer for 15 minutes or until rice is tender.
7 Let it sit off heat for 5 minutes, then fluff with a fork.
8 Prepare the Chicken:
9 Preheat your oven to 400°F and line a baking sheet with parchment.
10 Season both sides of the chicken with salt, garlic powder, smoked paprika, thyme, allspice, cinnamon, cayenne, and black pepper.
11 Drizzle with olive oil, honey, and lime juice.
12 Roast on the top rack for about 12 minutes, flipping halfway through, until golden and cooked through.
13 Let rest for 5 minutes, then slice.
14 Assemble the Bowls:
15 Start with a scoop of coconut rice.
16 Top with sliced jerk chicken, red cabbage, carrots, mango, green onions, and cilantro.
17 Squeeze extra lime juice over the top and enjoy!