In a bowl, whisk together coconut milk, lime juice, lime zest, minced garlic, soy sauce, honey, cumin, coriander, salt, and black pepper until fully combined.

Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, ensuring each piece is well coated. Seal and refrigerate for at least 30 minutes, or up to 4 hours. Do not exceed 4 hours.

Rinse basmati rice under cold water until the water runs clear. In a medium saucepan, combine rice, water, coconut milk, and salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 to 20 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in lime zest, lime juice, and chopped cilantro.

Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade and discard the marinade. Cook chicken breasts for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees F. Reduce heat to medium if browning too quickly.

Plate the coconut lime rice and top with cooked chicken. Garnish with extra lime zest, fresh cilantro, and lime wedges. Serve hot.