Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with coconut milk and water. Bring to a boil, cover, and reduce heat to low. Let it simmer for 15 minutes, then turn off heat and let sit for 10 minutes.

Season the chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5–7 minutes per side until golden and cooked through. Remove and let rest.

In the same skillet, lower the heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.

Add soy sauce, fish sauce, and brown sugar to the skillet, stirring to combine. Simmer for a couple of minutes until slightly thickened.

Stir in the sliced red bell pepper, sugar snap peas, and shredded carrots. Cook for about 3–4 minutes until vibrant and tender-crisp.

Return the chicken to the skillet, coat in sauce, and warm through for 2–3 minutes.

Fluff the cooked rice and divide into bowls. Top each bowl with the coconut chicken and sautéed vegetables.

Garnish with fresh cilantro and serve with lime wedges on the side.