In a small saucepan, over high heat, bring 1 and 1/4 cups water and 1/4 teaspoon salt to a boil. Stir in rice and return to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let sit, covered for 5 minutes. Fluff with a fork.

Zest lime. Cut lime in half. Chop cilantro (reserve a pinch for garnish). Now let's make the sauce! While rice is cooking, start the sauce. In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, honey srirach, juice from half the lime, a quarter of the zest, a quarter of the cilantro, 2 teaspoons canola oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. (Reserve 2 teaspoons of mixture)

Coat chicken: Add the chicken to the bowl with the sauce. Turning to coat. Let sit for 5 minutes.

Cook Chicken: Heat a lightly oiled grill or grill pan to medium high heat. Add the chicken and cook, turning once, until done (about 3-4 minutes per side).

Finish Rice: Fluff rice with a fork and fold in edamame, zest, scallions, cilantro and juice from remaining lime half. Salt and pepper taste.

To serve, serve chicken over rice and drizzle with reserved sauce. Garnish with reserved cilantro.