Rinse the rice in a fine-meshed strainer. Add to pot with coconut milk and bring to a simmer. Lower to medium-low, cover and cook for 35-40 minutes or until liquid is absorbed. Remove from heat, mix in scallions, salt and pepper.
While rice is cooking, place a baking pan in oven and preheat to 450 degrees Fahrenheit. In a large bowl, toss broccoli, oil, salt and pepper. Once oven is heated, add broccoli. Cook for 10-12 minutes or until roasted, stirring a few times.
To make the sauce, add 8 chopped California prunes to a small pot with garlic, soy sauce, honey and water. Bring to a boil and then reduce to medium heat. Stir frequently and cook for 3 -5 minutes or until prunes are soft. Puree in blender (add a few more teaspoons of water if need to thin out.) Reserve 3 tablespoons for final bowl presentation and use the rest to coat the chicken (see next instruction.)
To cook chicken, place a skillet coated with cooking spray over medium heat. Add chicken breasts to the pan and brush with half of the sauce. Cook for 5 minutes, flip and coat with remaining sauce. Place skillet in oven (with broccoli if still cooking) and bake for another 12-15 minutes or until chicken is cooked through. Remove from oven and cool slightly. Slice.
To prepare the bowls, divide the rice evenly into each bowl. Do the same with the broccoli and chicken. Add the sliced California prunes to each of the two bowls. Drizzle with reserved sauce. Serve with chopsticks, if desired.