Instructions

• Rinse the jasmine rice under cold water until the water runs clear, then drain it well. This stops it from getting all gummy.
• In a saucepan, bring 3 cups of water or chicken stock and 1 tablespoon butter to a boil. Add the rice and a pinch of kosher salt, then reduce heat to low and cover, letting it simmer for 15 minutes or until your rice is tender.
• While the rice is doing its thing, preheat your grill to medium-high heat so it's ready to get that sear on your chicken.
• Season the chicken breasts with kosher salt, pepper, smoked paprika, and garlic powder. Don't skip on the seasoning because it's what makes it pop.
• Grill the chicken for about 6 to 7 minutes on each side, or until the internal temp hits 165°F. You need that tender pull but safe to eat.
• While the chicken is grilling, mix lime zest, fresh lime juice, and ¾ cup chopped cilantro in a bowl to get a fresh sauce going.
• Once the chicken is done, take it off the grill and let it rest a few minutes. Slice it up and drizzle the lime-cilantro sauce on top before serving. That's where the flavors all come together.