Start the coconut rice. In a small saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Cook the chicken. While the rice is cooking, heat vegetable oil in a large skillet or wok over medium high heat. Add the chicken pieces in a single layer (work in batches if needed). Cook for 5 to 6 minutes, turning once, until golden brown and cooked through. Transfer to a plate and set aside.

Make the mango sauce. In the same skillet, add the diced mango, garlic, and ginger. Cook for 2 minutes, stirring often. Add soy sauce, honey, rice vinegar, and chili flakes. Bring to a simmer.

Thicken the sauce. Stir in the cornstarch slurry. Let the sauce cook for 1 to 2 minutes, until it thickens and becomes glossy. Add the cooked chicken back to the skillet. Toss everything together until the chicken is well coated.

Serve immediately. Spoon the coconut rice onto plates or into bowls. Top with the sticky mango chili chicken. Garnish with fresh cilantro.