Add the chicken and seasoning ingredients in a bowl and mix well to combine.
Place a pan over medium-high heat. Add butter and seasoned chicken and sear for 5-6 minutes or until the chicken is cooked through and golden. Remove from pan and set aside. Do this in batches if need be.
Add washed jasmine rice, chicken stock, and a pinch of salt in the same pan. Place over a high heat and bring to a bowl. Reduce heat to low, place on a lid and cook for 12 minutes. Turn off the heat and leave the lid on for 4 minutes. Remove the lid and fluff the rice with a spatula. Set aside.
Add all the creamy lime sauce ingredients to a bowl and mix well. Season to taste. If you have a squeeze bottle, add the sauce to it.
Serve the rice on one side of 5x 750ml meal prep containers and the chicken on the other. Add half a sliced avocado to each container and squeeze over the creamy lime sauce. Garnish with coriander (cilantro) and a lime wedge (optional). Dig in.