Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice, water, and a pinch of salt. Bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and fluff with a fork.

In a bowl, whisk together honey, minced garlic, soy sauce, olive oil, salt, and pepper. Place the lamb chops in the marinade and let them sit for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).

Preheat a grill or skillet over medium-high heat. Remove the lamb chops from the marinade and cook for about 4-5 minutes per side for medium-rare, or until desired doneness. Let them rest for a few minutes before serving.

Preheat the oven to 425°F (220°C). Using kitchen shears, cut the top shell of each lobster tail down the middle, stopping just before the tail fin. Gently pull apart the shell to expose the meat.

In a small saucepan, melt the butter over medium heat. Add minced garlic and lemon juice, then season with salt and pepper. Brush the garlic butter mixture over the lobster meat and sprinkle with paprika if desired.

Place the lobster tails on a baking sheet and bake for 12-15 minutes or until the meat is opaque and slightly browned.

On a plate, arrange a serving of jasmine rice, top with honey garlic lamb chops, and place the garlic butter lobster tails alongside. Garnish with fresh parsley and enjoy!