PREP: Preheat the oven to 400 degrees F. Very generously spray a glass or ceramic (not metal) 9x13-inch pan. Without shaking, open the can of coconut milk and remove 1/3 cup of the coconut milk solids and put into a small blender or food processor. Pour the remaining coconut milk into the prepared 9x13-inch pan.
BAKE: Right into the pan with the coconut milk, add the uncooked basmati rice, chicken stock, soy sauce, 1 tablespoon olive oil, ginger & garlic, salt to taste (I add 1/2 teaspoon) entire package of un-thawed edamame, and unthawed frozen corn. Stir with a wooden spoon until ingredients are incorporated. Spread in one even layer and cover tightly with foil. Bake for 40 minutes. After 40 minutes, remove the foil and bake for 15 more minutes.
SAUCE: Meanwhile, shred/chip chicken into small pieces and prepare the sauce by blending together the 1/3 cup coconut milk, remaining 2 tablespoons olive oil, 1/2 cup cilantro, 1 tablespoon jalapeno, 3 tablespoons lime juice + 1 teaspoon zest, and salt to taste (I add 1/4 teaspoon). Blend until JUST combined and cilantro is broken down (don't over blend) and place in the fridge until ready to use.
ADD CHICKEN: Once dish has baked for 15 minutes without the foil, remove from the oven. Don't stir. Sprinkle the chicken over top of everything and then drizzle 2 tablespoons lime juice and 1 teaspoon zest over everything. Cover dish again with foil. Let stand at room temperature for 10 minutes.
ENJOY: After 10 minutes, gently mix everything together and lightly fluff rice with a fork. Serve on plates and generously drizzle sauce over everything on individual plates.