Step 1:

Preheat your oven to 375°F (190°C).

Step 2:

In a small bowl, combine all the seasonings: smoked paprika, cayenne pepper, thyme, garlic powder, onion powder, black pepper, oregano, and salt. Mix well until thoroughly blended.

Step 3:

Pat your chicken breasts dry with a paper towel. If the breasts are particularly large, consider cutting them in half for a more even cook.

Step 4:

Rub the spice mixture evenly over both sides of the chicken, making sure every bit of the breast is covered.

Step 5:

In a large, oven-safe skillet, heat 1 tbsp of olive oil over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet. Sear for about 4 minutes on each side until a nice crust forms.

Step 6:

Transfer the skillet to the preheated oven and bake for 16-18 minutes, or until the internal temperature reaches 165°F (74°C).

Step 7:

While the chicken is cooking, prepare the coconut rice. Rinse the rice thoroughly under cold water, then add it to a medium-sized saucepan along with coconut milk, water, and sugar. Cover and bring to a gentle simmer. Reduce heat and cook for about 20 minutes, or until the liquid is absorbed and the rice is tender.

Step 8:

For the cilantro lime dressing, place all the ingredients in a small blender or food processor and blend until smooth. Taste and adjust seasoning if necessary.

Step 9:

Once the chicken is done, let it rest for a few minutes before serving. Slice into strips if desired.

Step 10:

Assemble the dish by placing a bed of coconut rice on each plate, topped with the blackened chicken, a drizzle of cilantro lime dressing, and your preferred optional toppings like red cabbage, pineapple, and avocado.