1 • Preheat oven to 400 degrees.
2 • Bring two cups of water to a boil, add in rice, and simmer for about 20 minutes. Once it is finished, stir in two tablespoons of coconut oil, fresh lime juice, and chopped cilantro.
3 • In a small bowl, mix together the onion, minced garlic, cilantro, and about half a jar of Raspberry Jalapeño Jam.
4 • Peel the skin up from the chicken and lather the skin/meat in the jam mixture. Season with oregano, salt, pepper, and chili powder.
5 • Place in oven for about 40 minutes, wait patiently.
6 • When it’s finished, let it cool, and enjoy it with your coconut lime rice! Squeeze fresh lime juice all over the whole thing and dig in!