Prepare the jasmine rice according to package directions or in a rice cooker. Fluff the cooked rice gently with a fork and keep it warm while preparing the chicken and creamy coconut sauce.

Place the chicken strips into a mixing bowl. Add salt, black pepper, garlic powder, and paprika. Toss everything together carefully until every piece of chicken gets evenly coated with the flavorful seasoning mixture.

Heat olive oil in a large skillet over medium heat. Add the seasoned chicken strips and cook until golden brown and fully cooked inside. Stir occasionally so the chicken cooks evenly without drying out.

Reduce the heat slightly and add butter into the skillet. Stir in garlic and grated ginger. Cook for one minute until fragrant, then pour in coconut milk, soy sauce, lime juice, honey, and red pepper flakes.

Allow the coconut sauce to simmer gently for several minutes while stirring occasionally. The sauce should become smooth and slightly thicker. This step helps all the flavors blend together beautifully and creates a creamy texture.

Steam the broccoli florets until slightly tender but still bright green. Slice the cucumber and prepare the shredded carrots. Fresh vegetables add color, crunch, and freshness to the creamy coconut chicken rice bowl.

Divide the warm rice into serving bowls. Top with creamy coconut chicken, broccoli, carrots, and cucumber slices. Sprinkle chopped green onions over everything and serve with fresh lime wedges on the side.