Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water or broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

In a small pot, steam the broccoli florets until bright green and tender, about 5 minutes. Set aside.

Rub the lamb chops with olive oil, salt, pepper, garlic powder, onion powder, and fresh rosemary. Let them marinate for at least 15 minutes.

In a large skillet over medium-high heat, add the lamb chops. Sear each side for about 4-5 minutes until browned and cooked to your desired doneness. Remove from the skillet and keep warm.

In the same skillet, add the salmon pieces. Drizzle with soy sauce, honey, and sweet chili sauce. Cook for about 4-5 minutes, turning occasionally, until the salmon is cooked through and slightly caramelized.

On a plate, layer a generous portion of jasmine rice. Top with the steamed broccoli, followed by the sweet chili salmon bites and smothered lamb chops. Garnish with lemon wedges and additional fresh herbs if desired.