Rinse the jasmine rice under cold water until the water runs clear. Drain well.

In a large pot, combine the rinsed rice with 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

In another large saucepan, heat the vegetable oil over medium heat. Add the minced garlic and ginger, and sauté for about 1-2 minutes until fragrant.

Add the diced chicken to the pan and cook for 5-7 minutes until browned and cooked through. Season with salt and pepper.

Stir in the coconut milk, soy sauce, fish sauce, and lime juice. Bring to a simmer and add the red bell pepper and snap peas. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.

Fluff the jasmine rice with a fork and divide it among 4 serving bowls.

Top the rice with the coconut chicken mixture and garnish with chopped green onions and fresh cilantro.

For a spicier kick, add sliced red chili peppers to the chicken mixture.

Serve with lime wedges for an extra burst of flavor.