Cook rice according to package instructions, plan for 1/2 cup per person.
Trim and cut chicken into 1 inch cubes. Mince garlic cloves with a sharp knife by crushing with side of knife and then dicing.
Heat olive oil in a large skillet over medium high heat. Brown chicken on all sides and season with salt as it cooks. Once chicken has browned add in garlic and cook an additional 2-3 minutes until fragrant.
Pour in coconut milk and the juice of 2 limes. Bring to a boil and then turn down the heat and allow to simmer for an additional 10-15 minutes until coconut milk thickens.
Serve warm over rice or pasta with chopped cilantro.