In a medium bowl, whisk together 1 cup coconut milk, 1/4 cup lime juice, zest of 2 limes, minced garlic, soy sauce, honey, cumin, coriander, 1/2 teaspoon salt, and black pepper until well combined. Place chicken breasts in a large resealable bag or shallow dish, pour marinade over them, seal, and refrigerate for at least 30 minutes or up to 4 hours. While chicken marinates, prep other ingredients.

Rinse basmati rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 1 1/2 cups water, 1/2 cup coconut milk, and 1/2 teaspoon salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Check at 12 minutes - rice should be tender with all liquid absorbed.

Remove rice from heat and let sit covered for 5 minutes. Fluff with a fork and stir in zest of 1 lime, 2 tablespoons lime juice, and 2 tablespoons chopped cilantro.

Heat olive oil in a large 12-inch skillet over medium-high heat. Remove chicken from marinade (discard marinade) and cook chicken breasts without overcrowding for 5 to 7 minutes per side until golden brown and internal temperature reaches 165°F. If browning too quickly, reduce heat to medium.

Let chicken rest for 3 to 5 minutes before slicing. Serve chicken over coconut lime rice and garnish with extra cilantro, lime zest, and lime wedges.