Start by mincing 2 cloves of garlic and grating 1 tablespoon of fresh ginger. Cut 1 pound of chicken thighs into bite-sized pieces and set aside.

In a large pot, heat 2 tablespoons of cooking oil over medium heat. Add the minced garlic and ginger, sautéing for 1-2 minutes until fragrant.

Transfer the chicken thighs to the pot and sauté for 5-7 minutes until browned on all sides.

Add 4 cups of chicken broth and the 1 can of coconut milk. Stir well and bring to a rolling boil.

Reduce the heat to low, cover the pot, and let it simmer for about 25 minutes until the chicken is cooked through.

Prepare 1 cup of jasmine rice in another pot according to package instructions, typically in 2 cups of water for about 15-18 minutes.

Serve by scooping rice into bowls, ladling the chicken and broth mixture over, and garnishing with fresh herbs and lime wedges.