Preheat your oven to 400°F (200°C). Generously spray a glass or ceramic 9 x 13-inch pan with cooking spray. This ensures that nothing sticks and your dish will come out perfectly.
Open the can of coconut milk, being careful not to shake it. Remove about 1/3 cup of the creamy coconut solids and set it aside in a small blender or food processor. This will be used for the sauce.
Pour the remaining coconut milk into the prepared pan. You'll be creating a flavorful base for the rice that will soak in all those wonderful flavors.
Add the uncooked basmati rice directly into the pan, along with the chicken stock, soy sauce, 1 tablespoon olive oil, ginger paste, minced garlic, and a pinch of salt (I recommend adding about 1/2 teaspoon). It's important to stir everything together with a wooden spoon until well combined.
Next, add the entire package of frozen edamame and the frozen corn into the mix. Stir again to ensure everything is evenly distributed throughout the rice mixture.
Spread the mixture in an even layer across the pan. Cover it tightly with aluminum foil to trap the steam inside, which helps cook the rice evenly.
Place the pan in the preheated oven and bake for 40 minutes. This step allows the rice to absorb the flavors and cook through.
After 40 minutes, remove the foil and continue to bake for an additional 15 minutes. This step helps the top layer to crisp up a bit, which adds a delightful texture.
While the rice is baking, shred or chop your cooked chicken into small pieces. Prepare the sauce by blending the reserved coconut milk solids with the remaining 2 tablespoons of olive oil, fresh cilantro, coarsely chopped jalapeño, 1 teaspoon lime zest, and 3 tablespoons of lime juice. Blend until just combined; you want the cilantro to be roughly chopped, not pureed.
Once the dish has baked for 15 minutes without the foil, take it out of the oven. Do not stir; instead, sprinkle the shredded chicken over the top of the rice and drizzle with 1 teaspoon of lime zest and 2 tablespoons of lime juice. This will infuse the dish with extra flavor.
Cover the dish again with foil and let it stand at room temperature for about 10 minutes. This resting time allows the flavors to meld even more.
After resting, gently mix everything together and use a fork to fluff the rice lightly. Serve the dish on plates and generously drizzle the prepared sauce over everything for a delicious finish.
