Tenderize/pound chicken to uniform 1/2 inch thickness.
Stir together rub ingredients.
Rub seasonings all over chicken.
In a large skillet or pot (one that has a lid) over medium heat, melt butter.
When butter is almost melted, Add honey and stir to coat the pan.
Add chicken to the pan.
Brown 1-2 minutes on each side ( reduce heat if honey starts to burn).
Transfer to a plate. (Chicken won't be cooked through at this point).
Add rice to the pan, stir in coconut milk, water, sugar, zest and lime juice.
Add chicken back to the pan so it is sitting on top of the rice.
Cover and cook over low heat for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.

While chicken and rice is cooking, prepare the glaze.

In a medium sauce pan combine soy sauce, brown sugar, sriracha, ginger and garlic.
Bring to a boil over medium heat.
Stir together corn starch and water to make slurry, then stir in to sauce pan.
Reduce heat to medium-low and stir until glaze thickens.

Once chicken and rice are cooked, spoon glaze over chicken.
Garnish with chopped pineapple, cilantro and lime wedges if desired and serve.