1
In a zip-top bag, combine the garlic, salt, scallion, brown sugar, soy sauce and chicken. Marinate for 4-12 hours in the refrigerator.
2
Preheat the oven to 400°F.
3
In a small saucepan, bring the rice, 2 cups of water and a pinch of salt to a simmer. Reduce heat to low, cover, and cook until the grains are tender, about 20 minutes.
4
Fold the coconut flakes, garlic chips, scallions, jalapeño, oil, lime juice, mint, basil, lemon zest and brown sugar into the cooked rice. Season to taste with salt and pepper.
5
To make the soy sauce reduction, in a small saucepan, combine the garlic, brown sugar, cilantro, soy sauce, rice wine vinegar and ginger. Bring to a boil, reduce the heat to a simmer and cook for 10-15 minutes, until reduced by 1/3. In a small bowl, combine the cornstarch and water into a paste. Whisk the cornstarch slurry into the soy sauce reduction until thickened. Turn off the heat.
6
Transfer the chicken to a baking sheet, discarding the marinade. Roast until cooked through, about 15 minutes.
7
Toss the broccoli, mushrooms, oil, salt and pepper on one or two (if necessary) baking sheets. Roast until crisp-tender, 10-15 minutes.
8
To serve, divide the coconut rice between plates. Top with roasted broccoli, mushrooms and a chicken breast. Drizzle with soy reduction.