Cut chicken thighs into 1- to 1.5-inch pieces. Season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp turmeric, and 1 tbsp lime juice. Let sit 10–15 minutes while you prep other ingredients.

Cook aromatics

Heat 2 tbsp vegetable or coconut oil in a large skillet or wok over medium-high heat. Add the thinly sliced onion and sauté 4–5 minutes until translucent and lightly golden. Add minced garlic, grated ginger, minced lemongrass, and sliced red chili. Cook, stirring, 1–2 minutes until fragrant but not browned.

Brown the chicken

Increase heat to medium-high. Add the seasoned chicken pieces in a single layer (work in batches if necessary). Sear 3–4 minutes per side until lightly browned but not fully cooked through.

Simmer in coconut milk

Return all chicken to the pan (if you cooked in batches). Pour in 14 oz coconut milk, 1.5 tbsp light soy sauce, and 1 tbsp palm or brown sugar. Add torn kaffir lime leaves if using. Stir to combine, bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered 12–15 minutes, stirring occasionally, until sauce thickens slightly and chicken is cooked through (internal temp 165°F / 74°C). Taste and adjust seasoning with additional salt or soy sauce.

Finish and rest

Stir in 1/4 cup chopped basil or cilantro off-heat. Remove from heat and let rest 3–5 minutes to allow flavors to meld.

For the Coconut Rice

Rinse 2 cups jasmine rice under cold water until water runs clear to remove excess starch.

In a medium saucepan combine the rinsed rice, 1 cup water, 1 cup full-fat coconut milk, and 1/2 tsp salt. Stir to combine and bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer 15 minutes without lifting the lid. Remove from heat and let sit, covered, 10 minutes to steam.

Fluff rice with a fork before serving.

For the Quick Sambal (optional)

Whisk together 2 tsp sambal oelek, 1 tsp lime juice, and 1/2 tsp fish sauce (if using). Adjust heat or salt to taste. Serve on the side.

To Serve

Spoon coconut rice onto plates or a serving platter. Ladle the Bali-style coconut chicken and sauce over the rice. Sprinkle toasted shredded coconut over the top and add lime wedges on the side. Offer sambal on the side for extra heat.

Servings: Divide between 4 plates. Garnish with extra fresh herbs if desired and enjoy warm.