Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water (or chicken broth) and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

In a bowl, mix together olive oil, minced garlic, rosemary, thyme, salt, and pepper. Coat the lamb chops in the marinade and let them sit for at least 30 minutes (or refrigerate for up to 2 hours for more flavor).

Heat a grill pan or skillet over medium-high heat. Add the marinated lamb chops and cook for about 4-5 minutes on each side, or until they reach your desired level of doneness (135°F for medium-rare). Remove from heat and let rest for a few minutes before serving.

In a bowl, combine the salmon pieces, hot honey, and soy sauce. Heat a non-stick skillet over medium heat and add the salmon bites. Cook for about 3-4 minutes on each side, or until the salmon is cooked through and slightly caramelized.

Spoon the fluffy jasmine rice onto serving plates. Top with garlic herb lamb chops and hot honey salmon bites. Garnish with chopped parsley or green onions if desired.

Serve immediately while hot and enjoy the delightful combination of flavors!