1. Cook the Cilantro Lime Rice:
– Rinse the basmati rice under cold water until the water runs clear.
– In a medium saucepan, bring the 2 cups of water to a boil.
– Add the rinsed rice and salt, then stir.
– Reduce the heat to low, cover, and let the rice simmer for 15-20 minutes, until all the water is absorbed.
– Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork, then stir in the lime zest, lime juice, and cilantro.

2. Prepare the Chicken Tenderloin Stir-Fry:
– Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
– Add the sliced chicken and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
– In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic until fragrant.
– Add the sliced red and green bell peppers, broccoli florets, and red onion. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
– Return the cooked chicken to the skillet. Stir in the soy sauce, chili paste, and honey if using. If you prefer a thicker sauce, dissolve the cornstarch in a little water and add it to the skillet, stirring until the sauce thickens.
– Season with salt and pepper to taste.

3. Serve:
– Serve the spicy chicken tenderloin and vegetable stir-fry hot over a bed of cilantro lime rice.