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Chop cilantro stems and add to mini food processor along with 1 cup cilantro leaves, green curry paste, coconut milk, lime zest, soy sauce and ½ tablespoon honey; puree until smooth. Remove ½ cup and add to small bowl; whisk in oil, lime juice, and remaining ½ tablespoons honey, then set aside for serving.
Place chicken on rimmed baking sheet and drizzle with remaining marinade, using hands to rub all over chicken. Season chicken with ½ teaspoon salt. Let sit at room temp 1 hour.
Meanwhile, rinse rice and soak 20 minutes. Drain and cook per package directions, adding ginger, garlic, and ¼ teaspoon salt. Remove ginger and garlic and spread cooked rice on second rimmed baking sheet lined with parchment. Stir in remaining cilantro leaves.
Meanwhile, heat grill to medium. Liberally oil grill grates. Grill chicken breast side down until beginning to char, 6 to 8 minutes, then flip, cover and grill until internal temp of thigh reaches 165°F, 38 to 45 minutes more. Transfer to cutting board; let rest 10 minutes before carving into pieces.
Meanwhile, grill lime wedges until charred, 1 to 2 minutes per side. Serve chicken over rice with reserved sauce and grilled lime wedges.