In a medium pot, melt 1 tablespoon of coconut oil over medium heat. Once melted, add minced garlic and grated ginger, sautéing for about 3–4 minutes until fragrant and slightly golden.

Add red curry paste, chicken broth, and boiling water into the pot. Stir well to combine, then pour in coconut milk and fish sauce, followed by the juice of lime. Let meld together for a couple of minutes.

Add chicken thighs to the pot, ensuring they're submerged in the broth. Cover and reduce heat to low, simmering gently for about 20 minutes.

While chicken simmers, cook rice according to package instructions in a separate pot.

After chicken is done, remove it from the pot, slice it into bite-sized pieces, and return to the pot.

To serve, spoon rice into bowls, ladle broth over the top, and add sliced chicken. Garnish with green onions, cilantro, and lime wedges.