In a medium pot, melt a tablespoon of coconut oil over medium heat. Add 2 minced garlic cloves and 1 tablespoon of grated ginger, stirring them together for about 3-4 minutes until fragrant and slightly golden.

Pour in 4 cups of chicken broth and 1 can (15 oz) of coconut milk. Bring the mixture to a gentle simmer while stirring in 2 tablespoons of red curry paste and a splash of lime juice.

Add 1 pound of boneless chicken thighs to the pot, ensuring they are submerged in the broth. Cover the pot and let it simmer gently for 20 minutes.

Prepare 1 cup of long-grain white rice separately according to package instructions.

After the chicken has cooked, carefully slice it into bite-sized pieces. In serving bowls, place a generous scoop of cooked rice, topping it with your savory broth and chicken slices. Garnish with sliced green onions, fresh cilantro, and lime wedges.