Heat olive oil in a large, heavy-bottomed saucepan over medium heat.

Sauté onion, garlic, lemongrass, and chili for 3-4 minutes, until the onion is tender.

Add chicken and cook for 3-4 minutes, until browned.

Add rice and cook, stirring, for 1 minute.

Add white wine and cook, stirring, for 1 minute, allowing the alcohol to evaporate.

Add 1 cup of hot chicken stock and stir continuously until the liquid is completely absorbed.

Continue adding stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Do this until the rice is almost tender, about 15 minutes.

Stir in coconut cream and cook for another 4-5 minutes, until absorbed and the rice is tender.

Remove from heat and gently fold in roasted sweet potato, lime juice, and cilantro.

Season to taste with salt and pepper.

Cover and let sit for 1-2 minutes to allow flavors to meld.

Serve sprinkled with lime zest, extra cilantro, toasted coconut, and lime wedges.