Rinse jasmine rice under cold water until the water runs clear.

In a saucepan, combine rinsed rice, water, and a pinch of salt. Bring to a boil.

Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Keep warm.

In a mixing bowl, combine softened cream cheese, finely chopped imitation crab meat, chopped scallions, minced garlic, and soy sauce. Mix until well combined.

Place a spoonful of the cream cheese mixture in the center of each wonton wrapper.

Moisten the edges of the wrapper with water and fold in half to create a triangle. Press to seal.

Heat vegetable oil in a pan or deep fryer to 350°F (175°C).

Fry the crab rangoon in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.

Season the bite-sized chicken pieces with salt and pepper.

In a shallow bowl, combine all-purpose flour and cornstarch.

Dip each piece of chicken into the beaten egg, then coat with the flour mixture.

Heat vegetable oil in a pan over medium-high heat.

Fry the coated chicken pieces until golden brown and cooked through to an internal temperature of 160F (71C) about 5-6 minutes. Drain on paper towels.

In the same pan, sauté diced red and green bell peppers, pineapple chunks, and diced white onion for 2-3 minutes.

Add the cooked chicken back to the pan and pour in the sweet and sour sauce. Stir until the chicken and vegetables are coated and heated through.

In a pitcher, combine coconut water and lime. Stir well. Serve over ice if desired.

To Serve: Divide the cooked jasmine rice between plates. Place the sweet and sour chicken on top of the rice. Serve with crab rangoon, fortune cookie, and coconut lime water.