Heat 1 to 2 tablespoons of neutral oil in a large pot over medium heat.

Add the chopped onion, minced garlic, and diced bell pepper. Sauté until soft and fragrant, about 3 to 5 minutes.

Season the chicken thighs with salt, pepper, paprika, and thyme. Push the vegetables to the side, add a bit more oil if needed, and place the chicken in the pot. Brown the thighs on all sides until they develop color, about 4 to 6 minutes total.

Add the rice to the pot and stir to coat it in the oil and pan juices for 30 seconds.

Pour in the coconut milk and chicken broth. Stir once to combine, scraping any browned bits from the bottom of the pan. Taste the liquid and adjust salt and pepper.

Bring the mixture to a gentle boil, then reduce the heat to low.

Cover and simmer without lifting the lid for 20 to 25 minutes, or until the rice has absorbed the liquid and is tender and the chicken registers 165 F on an instant-read thermometer.

Remove the pot from heat and let it rest, covered, for 5 to 10 minutes.

Fluff the rice with a fork, shred or slice the chicken as you like, and garnish with chopped cilantro before serving.