In a small saucepan, combine the cooked jasmine rice with 1 tablespoon of the light coconut milk and a pinch of salt; stir over low heat until the rice is creamy and warmed through.
Slice the chicken breast into thin, bite-sized strips and season evenly with sea salt and black pepper.
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the chicken strips to the skillet and sear until golden brown and fully cooked, approximately 5 to 6 minutes, then remove the chicken and set aside.
In the same skillet, add the green curry paste and sauté for 1 minute until the aromatics are toasted and fragrant.
Pour in the remaining light coconut milk and whisk to combine with the paste, bringing the mixture to a gentle simmer.
Add the sliced red bell peppers and sugar snap peas to the curry sauce, simmering for 3 to 4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet, stirring to coat every piece in the vibrant green sauce.
Stir in the lime juice to brighten the flavors and remove from heat.
Serve the green curry chicken over the prepared coconut rice and garnish with fresh cilantro.