In a large pot, heat 2 tablespoons of coconut oil over medium heat until melted. Add 3 minced garlic cloves and a tablespoon of grated ginger, sautéing for about 3-4 minutes until fragrant and golden.

Pour in 4 cups of chicken broth and 1 can of full-fat coconut milk into the pot. Stir in 1 tablespoon of red curry paste, 1 tablespoon of fish sauce, and the juice of one lime. Mix everything well.

Add 1 pound of boneless chicken thighs to the bubbling broth, ensuring they are submerged. Bring the mixture to a gentle simmer and cook for about 20 minutes.

While the chicken is simmering, prepare 1 cup of long-grain rice according to package instructions. Fluff the rice once cooked.

When the chicken is tender, remove it from the pot and slice it into strips. Serve the warm rice in bowls, ladle the creamy broth and chicken over the top, and garnish with sliced green onions, cilantro, and lime wedges.