In a mixing bowl, combine the skinless chicken thighs with minced garlic and half of the oyster sauce. Sprinkle with salt and pepper, ensuring an even coating. Let the chicken marinate for about 15 minutes at room temperature.

In a medium saucepan, heat a small splash of the coconut milk over medium heat. Stir in the Thai yellow curry paste, finely chopped coriander stalks, and the remaining oyster sauce. Cook for 2-3 minutes until fragrant. Add the rest of the coconut milk and 300 ml of water and bring to a gentle boil before reducing to a simmer for 10-15 minutes until the sauce thickens.

In a large frying pan, heat a tablespoon of olive oil over medium-high heat. Once hot, add the marinated chicken thighs and cook for about 6-7 minutes on each side. Check for an internal temperature of 165°F (75°C) and adjust the sauce seasoning with lime juice, salt, sugar, and pepper to taste.

On serving plates or bowls, divide the cooked rice evenly. Ladle the fragrant curry sauce over the rice, then place the sliced chicken on top. Drizzle with chili oil and garnish with crispy fried onions and fresh coriander leaves.