Heat the olive oil in a large skillet over medium heat. Add the cubed chicken breast and cook until browned on all sides, about 5-7 minutes.

Stir in the minced garlic, grated ginger, and curry powder. Cook for 1 minute until fragrant.

Pour the coconut milk into the skillet and bring to a gentle simmer. Allow it to cook for 5-8 minutes until the sauce thickens slightly and the chicken is fully cooked through.

Divide the cooked jasmine rice among serving bowls. Top evenly with the creamy coconut chicken.

Garnish each bowl with sliced red bell pepper, fresh cilantro, and a generous squeeze of lime juice before serving.