A simple but sumptuous feast of coconut chicken and rice. To make this recipe, use your largest skillet with a lid that fits securely. Serve it with your favorite steamed green vegetable, such as broccoli, bok choy or snow peas.
Heat a large skillet over medium-high heat, add the coconut oil and let it melt. Season the chicken thighs with kosher salt on both sides and cook skin-side down without moving until golden brown, about 10 minutes. Turn the chicken and cook on the second side for 2 minutes more, then transfer to a plate.
Drain any excess fat, reduce the heat to medium and cook the ginger and garlic until fragrant, about 30 seconds. Add the coconut milk, fish sauce and lime juice, scraping the browned bits on the bottom of the pan. Bring to a simmer, then add the rice and salt. Stir well to combine.
Meanwhile, preheat the oven to 350 degrees F. Place the reserved chicken on top of the rice, cover the skillet and place it in the oven to bake until the chicken is cooked through (internal temperature is 165 degrees F) and the rice is tender to the bite, about 30 minutes. Serve with the scallions, cilantro and lime wedges.
To make the crispy chicken skin garnish: After browning the chicken, slip off the skin and set it aside. While the chicken braises in the oven, brown the underside of the chicken skin in a dry skillet over medium heat until browned and crisp. Use tongs to press sections of the skin on the pan's surface as needed for even browning. Turn and re-crisp the top side. Cut the chicken skin into strips or tear into smaller pieces for serving over the coconut chicken rice or just for snacking.