Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

While the rice is cooking, in a medium bowl, mix together the chicken, soy sauce, lime juice, honey, garlic powder, ginger powder, salt, and black pepper. Let it marinate for about 10 minutes.

In a large skillet, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown.

Add the broccoli and red bell pepper to the skillet with the chicken. Cook for an additional 3-5 minutes, or until the vegetables are tender-crisp.

Fluff the coconut rice with a fork and divide it among serving bowls. Top with the chicken and vegetable mixture. Garnish with chopped cilantro and serve with lime wedges on the side.