Cut the chicken thighs into bite-sized pieces and season generously with salt and pepper.

In a large skillet, heat vegetable oil over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté until the onion is translucent, about 3-4 minutes.

Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.

Stir in the curry powder and soy sauce, cooking for another minute until fragrant.

Pour in the coconut milk and chicken broth, bringing the mixture to a simmer. Reduce heat and let it cook for about 20 minutes, until the chicken is cooked through and the sauce has thickened.

While the chicken is cooking, rinse the jasmine rice under cold water until the water runs clear.

In a medium pot, combine rinsed rice and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

Remove rice from heat and let it sit, covered, for 5 minutes.

Fluff the rice with a fork and stir in half a cup of the coconut milk from the curry mixture for added creaminess.

Plate the coconut rice and top with the coconut curry chicken. Garnish with fresh cilantro and serve with lime wedges.