Heat 2 tablespoons of cooking oil in a large skillet over medium heat. Add 1 chopped onion, 3 minced garlic cloves, and 1 tablespoon of grated ginger. Sauté for 3-5 minutes until the onion is translucent.

Add 1 pound of boneless, skinless chicken thighs to the skillet and brown on each side for about 5-7 minutes.

Pour in one 13.5-ounce can of coconut milk and stir to combine. Add 1 cup of rice and bring to a simmer.

Cover and reduce heat to low, letting it simmer for 15-20 minutes.

Taste and adjust seasoning with salt and pepper as desired.

Remove from heat and garnish with fresh cilantro and toasted coconut flakes before serving.