Raspberry Chicken with Coconut Rice

Combine the water, coconut milk, and sliced ginger in a large pot. Place it on high heat and bring the mixture to a rolling boil. Once boiling, cover the pot with a lid and let it simmer on low heat for an extended period of time. Stir occasionally to prevent the rice from sticking to the bottom of the pot.\nIn a resealable plastic bag, mix together the flour, lemon pepper seasoning, and chicken breast pieces. Seal the bag tightly and give it a good shake to coat the chicken evenly.\nHeat a generous amount of oil in a large skillet over medium heat. Add the chicken strips and rosemary sprigs, and cook for several minutes on each side or until they turn golden brown. Remove the cooked chicken from the skillet, and set it aside on a plate.\nPour the raspberry vinegar into the same skillet used for cooking the chicken. Bring the vinegar to a simmer and let it cook until its volume has been reduced by half, resulting in a thick, syrupy consistency. Return the cooked chicken to the skillet and continue cooking until all the liquid has been absorbed, leaving only the flavorful sauce behind.\nServe the chicken strips with a side of coconut rice, carefully prepared according to the initial instructions.