Empty the can of coconut milk into a medium sized pan. Heat until the cream is melted. I'll use a whole can or if I have some coconut milk saved from something else 1 cup is fine to add. Add in the Jasmin rice and 1 cup of water. Stir to combine. Bring to a simmer and cover pot with the lid. Simmer on low heat for 20 minutes until the liquid is absorbed.
Cut the chicken into bit sized pieces. Mix together the sauce in a small bowl by combining the cornstarch and 1/3 cup water. Add in the brown sugar, ginger, rice vinegar, garlic, and soy sauce. Stir until all combined.
Heat a skillet over medium heat. Add the sesame oil and heat for 1 minute. Then add in the chicken. Cook chicken for 5-8 minutes until fully cooked. Be sure to stir frequently. Add the sauce and stir constantly until the sauce is thickened for about 2-3 minutes.
When the rice is done fluff with a fork and place a mound in the middle of a bowl. Top with half the chicken and sauce and enjoy!