Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Pat chicken dry and cut into bite-sized pieces.
Heat oil in a large skillet over medium-high heat until shimmering.
Add chicken to the skillet and sear until lightly browned on all sides, about 3 to 4 minutes.
Reduce heat to medium and add minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
Pour in the coconut milk and soy sauce, stirring to combine and scraping any browned bits from the pan.
Simmer gently for 6 to 8 minutes until the chicken is cooked through and the sauce slightly thickens.
Stir in lime juice and season with salt and pepper to taste.
Spoon cooked rice into bowls, top with coconut chicken and a drizzle of sauce.
Garnish with chopped cilantro or sliced green onions and serve immediately.

Sear chicken on a hot pan without crowding for best results. A squeeze of fresh lime juice at the end brightens flavors.