Preheat oven to 400°F. Generously spray a glass or ceramic (not metal) 9×13-inch pan. Without shaking it, open the can of coconut milk and remove ⅓ cup of the coconut milk solids and put into a small blender or food processor. Pour the remaining coconut milk into the prepared 9×13-inch pan.

Right into the pan with the coconut milk, add the uncooked basmati rice, chicken stock, soy sauce, 1 tablespoon olive oil, ginger, garlic, salt (I add ½ teaspoon) entire package of unthawed edamame, and unthawed frozen corn. Stir with a wooden spoon until ingredients are incorporated. Spread in an even layer and cover tightly with foil. Bake for 40 minutes. After 40 minutes, remove the foil and bake 15 more minutes.

Meanwhile, shred/chop chicken into small pieces and make the sauce by blending together the ⅓ cup coconut milk, remaining 2 tablespoons olive oil, the cilantro, jalapeno, 1 teaspoon lime zest, 3 tablespoons lime juice, and salt to taste (I add ¼ teaspoon). Blend until just combined and cilantro is broken down (don’t over-blend) and place in the fridge until ready to use.

Once dish has baked for 15 minutes without the foil, remove from oven. Don’t stir. Sprinkle the chicken over everything and drizzle 1 teaspoon lime zest and 2 tablespoons lime juice over everything. Cover dish again with foil. Let stand at room temperature for 10 minutes.

After 10 minutes, gently mix everything together and lightly fluff rice with a fork. Serve on plates and generously drizzle sauce over everything on individual plates.