In a zip-top bag, combine the garlic, salt, scallion, brown sugar, soy sauce and chicken. Marinate for 4-12 hours in the refrigerator.
Preheat the oven to 400°F.
In a small saucepan, bring the rice, 2 cups of water and a pinch of salt to a simmer. Reduce heat to low, cover, and cook until the grains are tender, about 20 minutes.
Fold the coconut flakes, garlic chips, scallions, jalapeño, oil, lime juice, mint, basil, lemon zest and brown sugar into the cooked rice. Season to taste with salt and pepper.
To make the soy sauce reduction, in a small saucepan, combine the garlic, brown sugar, cilantro, soy sauce, rice wine vinegar and ginger. Bring to a boil, reduce the heat to a simmer and cook for 10-15 minutes, until reduced by 1/3. In a small bowl, combine the cornstarch and water into a paste. Whisk the cornstarch slurry into the soy sauce reduction until thickened. Turn off the heat.
Transfer the chicken to a baking sheet, discarding the marinade. Roast until cooked through, about 15 minutes.
Toss the broccoli, mushrooms, oil, salt and pepper on one or two (if necessary) baking sheets. Roast until crisp-tender, 10-15 minutes.
To serve, divide the coconut rice between plates. Top with roasted broccoli, mushrooms and a chicken breast. Drizzle with soy reduction.