Rinse the white rice under cold water until the water runs mostly clear.

Add the rinsed white rice and 180 ml water to the saucepan, then bring it to a boil over the stovetop.

Cover the saucepan and simmer the rice on low heat until the water is absorbed, about 12 minutes.

Remove the rice from the heat and let it rest, covered, for 5 minutes.

Dice the onion and cut the chicken breast into bite-size pieces.

Season the chicken pieces with 1 tsp salt, black pepper, paprika, ground ginger, and 1/2 tsp chili powder.

Heat 1 tbsp coconut oil in a frying pan over medium-high heat, then sauté the diced onion for 3 to 4 minutes.

Add the seasoned chicken to the frying pan and cook it until browned on all sides, about 5 to 7 minutes.

Pour 100 ml salty soy sauce into the pan and add 1 tbsp sugar.

Stir the chicken and simmer the sauce until glossy and caramelized, about 5 to 7 minutes.

Juice half a lime and stir 1 tbsp lime juice into the caramel chicken.

Fluff the rice with a fork and serve the caramel lime chicken over the rice.