In a large bowl, add lime juice and zest, coconut milk, chili flakes, parsley leaves, grated ginger, garlic, honey, dijon and salt and pepper. Mix until combined.
Cube the chicken breast meat and add to the larger bowl of marinade, tossing so the chicken is submerged and coated.
Add the bowl of the chicken and marinade to the fridge for at least 20 minutes and prepare the rest of the ingredients, adding 1 cup of water to the rice and preparing according to package directions.
Hollow out one side of a pineapple, cubing it. I saved about 1/2 of the pineapple to snack on throughout the week and served my bowl with some pineapple and the fluffed rice.
Add the marinated chicken to a large pan on the stove over medium heat. Stirring occasionally, cook the chicken until cooked through and reaches an internal temperature of 165F. Cook time varies depending on the size of your chicken pieces, but it should quick relatively quickly.
About 3/4 of the way through, add the arrowroot powder to a small bowl with a few tbsp of water. Using a spoon, add some of the warmed sauce to the small bowl and whisk the arrowroot until dissolved. Pour in the tempered arrowroot mixture to the chicken and stir until creamy and thick.