Step 1: Pat the chicken thighs dry with paper towels. Season generously with salt and black pepper.
Step 2: In a medium bowl, whisk together 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 2 cloves minced garlic, and 1 tbsp grated ginger for the marinade. Add the chicken thighs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
Step 3: While the chicken marinates, prepare the peanut sauce. In a small saucepan or microwave-safe bowl, combine 1/2 cup peanut butter, 1/4 cup warm water, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp brown sugar, 1 tsp sriracha (if using), and 1/2 tbsp grated ginger. Whisk until smooth.
Step 4: Gently heat the sauce over low heat or in the microwave, stirring frequently, until it’s warmed through and easily pourable. Set aside.
Step 5: Heat 1 tablespoon of vegetable oil in a large skillet or cast iron pan over medium-high heat. Once shimmering, add the marinated chicken thighs. Cook for 6-8 minutes per side, or until deeply golden brown and cooked through (internal temperature reaches 165°F / 74°C).
Step 6: Remove chicken from the pan and let it rest for 5 minutes before slicing or shredding. Pour about half of the prepared peanut sauce over the chicken, tossing to coat. Reserve the rest for serving.
Step 7: Rinse the jasmine rice under cold water until the water runs clear. This helps prevent stickiness.
Step 8: In a medium saucepan, combine the rinsed jasmine rice, 1 can full-fat coconut milk, 1/2 cup water, and a pinch of salt. Bring to a boil over medium-high heat.
Step 9: Once boiling, reduce the heat to low, cover tightly with a lid, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during cooking.
Step 10: Remove from heat and let stand, covered, for another 5-10 minutes. Fluff gently with a fork before serving.
Step 11: In a large bowl, combine 3 cups shredded red cabbage, 1 cup shredded carrots, 1/2 thinly sliced red bell pepper, and 1/4 cup chopped cilantro.
Step 12: In a small bowl, whisk together 2 tbsp rice vinegar, 1 tbsp lime juice, 1 tsp sesame oil, 1 tsp honey, 1 clove minced garlic, and 1 tbsp thinly julienned fresh ginger for the dressing. Season with a pinch of salt.
Step 13: Pour the dressing over the vegetables and toss well to combine. Let the slaw sit for at least 10-15 minutes to allow the flavors to meld and the vegetables to slightly soften.
Step 14: To serve, spoon a generous portion of coconut rice onto each plate. Arrange the sliced peanut chicken next to the rice. Add a heap of the refreshing ginger slaw. Drizzle with extra peanut sauce as desired, and garnish with chopped peanuts and a sprinkle of fresh cilantro.