Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of the coconut milk (or 2 1/2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 21 to 23 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Pat the chicken dry with paper towels; place in a bowl. Add the jerk sauce and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve and pit the avocado(s). Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper(s) and sliced white bottoms of the scallions. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the marinated chicken (including any marinade from the bowl) in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Carefully add 2 tablespoons of the remaining coconut milk (or 4 tablespoons for 4 servings) (you will have extra). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat. Serve the coconut rice topped with the cooked vegetables, cooked chicken, and seasoned avocado(s). Garnish with the sliced green tops of the scallions. Enjoy!