Prepare the rice: Rinse the rice until the water runs mostly clear, then combine the rinsed rice, canned coconut milk, water and 1/2 teaspoon salt in a medium saucepan. Bring to a gentle boil over medium heat, reduce to a low simmer, cover and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes; then fluff with a fork.

Marinate the chicken: Place the cubed chicken in a bowl and toss with soy sauce or tamari, toasted sesame oil, honey or brown sugar, 1/2 teaspoon ground black pepper and 1/2 teaspoon salt. Let sit at room temperature for 10–15 minutes or refrigerate up to 2 hours.

Heat a large skillet over medium-high heat and add 2 tablespoons neutral oil. When the oil is hot, add the chicken in a single layer and sear without moving for about 2 minutes, then turn and cook an additional 2–3 minutes until browned and cooked through. Transfer to a plate and cover to keep warm.

Make the coconut-lime sauce by whisking together coconut cream, lime juice, fish sauce or additional soy sauce (if using), sriracha (if using) and a pinch of salt and pepper; thin with a teaspoon or two of water if necessary to reach a pourable consistency.

Assemble bowls: Divide fluffed coconut rice between bowls, top with seared chicken, sliced avocado, chopped cilantro and sliced green onion. Drizzle the coconut-lime sauce over each bowl, sprinkle with toasted sesame seeds if desired and serve with lime wedges.

Serve immediately and enjoy while warm, or store components separately for reheating according to the storage guidance.