Heat the avocado oil in a large skillet over medium heat, then add the chicken thighs to the pan. Here's the most important tip: do NOT move the chicken once it hits the pan. Let it cook, undisturbed, for 5-7 minutes, until it naturally releases from the pan. Once it releases on its own, flip it and cook for another 7-10 minutes on the other side, depending on the thickness of your chicken thighs.

Once the chicken is cooked through, pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all of those browned bits from the bottom. Spoon the broth over the chicken, then remove the pan from the heat. Transfer the chicken to a cutting board and allow it to rest for a few minutes before slicing.

Next, make the coconut curry broth. In a saucepan over medium heat, add the avocado oil. Once hot, add in the grated ginger and minced garlic. Stir for one minute, until fragrant.

Then, add in the red curry paste, Better Than Bouillon, and chicken broth, and stir for another two minutes.

Pour in the full fat coconut milk, fish sauce, and lime juice, then stir to combine. Cover the saucepan, reduce the heat to low, and allow the broth to simmer for five minutes, until the flavors have melded together.

While the broth is simmering, prepare your rice using your preferred method. I microwave frozen pre-cooked jasmine rice for the fastest, easiest option!

To assemble the bowls, add a generous scoop of rice to the bottom of each bowl. Top with sliced chicken, then ladle the coconut curry broth generously over the top.

Garnish with sliced green onions, fresh cilantro, and a drizzle of chili oil. Serve with lime wedges on the side.