In a small saucepan, over high heat, bring 1 ½ cups water and ¼ teaspoon salt to a boil.

Stir in rice and return to boil. Reduce heat to low, cover and simmer for 15 minutes.

Turn off heat and let sit, covered for 5 minutes. Fluff with fork.

Zest lime. Cut lime in half. Chop cilantro (reserve a pinch for garnish).

While the rice is cooking, start the sauce. In a medium bowl, whisk together the soy sauce, ginger, garlic, honey, sriracha, juice from half the lime, a quarter of the zest, a quarter of the cilantro, 2 teaspoons extra virgin olive oil, ½ teaspoon salt and ¼ teaspoon pepper.

Reserve 2 teaspoons of mixture.

Add the chicken to the bowl with the sauce. Turn to coat. Let sit for 5 minutes.

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).

Fluff rice with a fork and fold in the edamame, zest, scallion,s cilantro and juice form remaining lime half. Salt and pepper to taste.

Serve chicken over rice and drizzle reserved sauce on top.

Garnish with reserved cilantro.