Directions:
Prepare the Chicken:
Season chicken thighs with paprika, kosher salt, onion powder, garlic powder, and black pepper.
Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs and cook until browned on both sides, about 5-7 minutes per side. Remove from skillet and set aside.
Cook the Aromatics:
In the same skillet, add diced onion and cook until softened, about 3 minutes.
Add minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Make the Sauce:
Pour in chicken broth and coconut milk, stirring to combine.
Add honey, soy sauce, Sriracha, lime zest, and lime juice. Bring to a simmer.
Thicken the Sauce:
In a small bowl, mix cornstarch with a little water to create a slurry.
Add slurry to the skillet, stirring until the sauce thickens.
Finish Cooking the Chicken:
Return the chicken thighs to the skillet, coating them with the sauce.
Simmer until the chicken is cooked through and the sauce is thickened, about 10 minutes.
Garnish and Serve:
Sprinkle with chopped fresh cilantro and toasted coconut flakes, if using.
Serve with lime wedges on the side.
Enjoy your flavorful Coconut Lime Chicken!
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