Rinse jasmine rice. In a saucepan, combine rice, coconut milk, water, salt, and sugar. Bring to a boil, reduce to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit covered for 10 minutes.

Slice chicken breasts in half horizontally if very thick. Season lightly with salt and pepper.

In a bowl, whisk soy sauce, pineapple juice, brown sugar, rice vinegar, garlic, and ginger.

Heat olive oil in a skillet over medium-high heat. Sear chicken for 4-5 minutes per side until cooked through. Remove and set aside.

Pour the sauce mixture into the skillet, scraping up browned bits. Simmer for 2-3 minutes. Whisk in cornstarch slurry and simmer 1-2 minutes until thickened.

Return chicken to the skillet, turning to coat in the sticky glaze. Remove from heat and slice.

Assemble bowls with a base of coconut rice, topped with sliced chicken, fresh pineapple chunks, green onions, sesame seeds, and chili slices if using.