Heat coconut oil in a medium to large pot over medium heat. Add minced garlic and grated ginger, sautéing for 2-3 minutes until fragrant but not browned.

Stir in red curry paste and cook for 30 seconds until aromatic.

Pour in chicken broth, coconut milk, fish sauce, and lime juice. Add curry powder and turmeric, stirring to combine.

Season chicken thighs with salt and black pepper. Add to the pot, ensuring they're submerged in liquid. Bring to a gentle simmer.

Cover and simmer for 20 minutes until chicken is cooked through (internal temperature 165°F).

Remove chicken from pot and set aside. Bring the broth back to a boil.

Add rice to the boiling broth, stir once, then reduce heat to low. Cover and cook for 15-18 minutes until rice is tender and has absorbed most of the liquid.

While rice cooks, slice the chicken into bite-sized pieces.

Fluff rice with a fork. Return sliced chicken to the pot, stirring gently to combine.

Serve in bowls, garnishing with chopped green onions, fresh cilantro, and lime wedges.