Instructions

• Make the marinade: in a small bowl whisk together 3 tablespoons low sodium soy sauce, 2 tablespoons brown sugar, 2 tablespoons toasted sesame oil, 1 tablespoon chili garlic sauce, 2 minced garlic cloves, and 1 teaspoon ground ginger.
• Marinate the chicken: place 1 ½ pounds boneless, skinless chicken thighs in a resealable bag or shallow dish. Pour the marinade over the chicken, seal, and refrigerate for at least 30 minutes and up to 24 hours.
• Start the coconut rice: optionally rinse 1 1/2 cups jasmine rice under cold water until the water runs mostly clear. In a medium saucepan combine the rinsed rice, 1 1/2 cups canned coconut milk, 1/2 cup coconut water, and 1/4 teaspoon salt. Stir, bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer undisturbed for about 30 minutes, until the liquid is absorbed and the rice is tender.
• Finish the rice: remove the saucepan from heat, let sit covered 5 minutes, then fluff the rice with a fork. Stir in 1 1/2 tablespoons coconut oil and 2 tablespoons finely shredded unsweetened coconut (optional). Keep covered and warm until serving.
• Cook the chicken: position a broiler rack 3 to 4 inches below the broiler element and preheat the broiler on high. Line a baking sheet with foil and place a wire rack on the sheet if you have one. Use tongs to remove the chicken from the marinade and arrange the thighs in a single layer on the foil or wire rack. Discard any remaining marinade. Broil for 7 minutes, flip each piece, then broil 7 minutes more, until the chicken is cooked through (internal temp 165°F) and slightly charred at the edges.
• Alternative chicken method: if you prefer to bake, preheat the oven to 425°F and bake the marinated chicken on the prepared sheet for about 30 minutes, then verify doneness (165°F) and brown under the broiler briefly if desired.
• Rest and slice the chicken: transfer the cooked chicken to a cutting board and let rest 10 minutes, then slice or chop as desired.
• Prepare toppings: thinly slice 4 green onions, spiralize or chop 3 large carrots, slice 1 or 2 avocados, and have ready 2 cups sliced red cabbage, 2 tablespoons toasted sesame seeds, and 1/4 cup torn fresh cilantro. Cut 1 lime into wedges.
• Assemble bowls: divide the coconut rice among bowls. Top each bowl with sliced avocado, shredded cabbage, spiralized or chopped carrots, some sliced green onions, and a portion of the sliced chicken. Sprinkle 2 tablespoons toasted sesame seeds and 1/4 cup torn cilantro over the bowls, and serve with lime wedges for spritzing.