Warm your rice in a small pot or the microwave if it's leftover—no one wants cold rice in a warm dish.
In a small saucepan, mix the coconut milk, lime juice, ginger, and salt. Heat gently, just until warmed through. Don't boil it; we're not making soup.
Pour that coconut sauce over your rice and fluff it up gently to coat.
Heat coconut oil in a skillet over medium heat. Add cabbage and carrots. Sauté until they soften just a bit—about 3 minutes. Think crisp, not soggy.
Now grab your bowl. Layer the coconut rice, sautéed veggies, avocado, and rotisserie chicken.
Top with chopped cilantro and, if you're brave or just need a kick, a few drops of Sriracha.
Take a fork, sit down, and don’t talk to anyone for five minutes. This bowl deserves your full attention.