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Heat the olive oil in a large stock pot over medium-low heat. Stir in the onions, garlic and ginger with a big pinch of salt and pepper. Cook, stirring often, until the onions soften. Add in the chicken, stock and lime zest. Bring to a boil, then reduce to a simmer. Cover and simmer for 20 to 30 minutes while the rice cooks. Taste and season with more salt and pepper as needed.
To serve, scoop the rice into a bowl and ladle the soup over it. Top with fresh cilantro and serve with extra lime wedges.
Rinse the rice under cold water until the water runs clear.
Heat the water/stock in a saucepan over medium heat until boiling. Add in the rice, butter and a big pinch of salt and pepper. Bring to a boil then reduce to a simmer and cover. Cook for 12 to 15 minutes, or until the liquid is absorbed.
Remove the lid and stir in the lime zest, juice and cilantro.