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Heat the oil in a medium, non-stick pot over medium-high heat. Add in the chicken and fry until lightly browned on all sides, about 5 to 7 minutes.
Add in the onion, and cook for about 1 minute to soften. Add in the garlic and ginger, and cook for another 2 minutes until lightly golden.
Add in the rice, coconut milk, water, chicken bouillon powder, fish sauce, sugar, and black pepper, stir well. Bring this to a boil, then cover, and let simmer on medium-low for 15 minutes.
Once the time is up, turn off the heat and lay the greens on top of the rice. Let sit for another 10 minutes to finish cooking and to steam the greens. The rice should be soft, liquid absorbed, and the chicken fully cooked.
Squeeze the lime juice on top. Drizzle chili oil, if desired. Mix well and serve warm.