Prepare the jasmine rice according to package directions. Keep it warm while you prepare the rest of the dish.

Pat the chicken cubes dry with a paper towel and season generously with salt and pepper.

Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Reduce the heat to medium. Add the diced onion to the same skillet and cook until softened, about 3-4 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Pour the coconut milk, soy sauce, and lime juice into the skillet. Whisk everything together, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.

In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Pour the slurry into the simmering sauce and whisk until it begins to thicken, about 1-2 minutes. Return the cooked chicken to the skillet and stir to coat it completely in the creamy sauce.

Divide the cooked jasmine rice among four bowls. Top with the coconut chicken and a generous spoonful of the sauce. Garnish with fresh cilantro, toasted sesame seeds, and a lime wedge on the side.