Pat dry chicken thighs and season generously with salt and pepper

Thinly slice (or chop finely if you prefer) the ginger and garlic. In a pan over medium heat, add olive oil and fry the garlic and ginger until golden (be careful not to burn here!). Set to the side for later.

In the same pan, add seasoned chicken thighs and sear for 3-4 minutes on each side until golden. Set to the side.

Reduce heat to low-medium and add scallions. Sautée for a minute or two and then add rice. Stir and lightly toast for another minute. Add stock, coconut milk, a big pinch of salt, and stir until combined. Increase heat to medium-high until it comes to a bubble.

Reduce heat to a simmer, add chopped broccoli and the chicken thighs, cover and let cook for 15-20 minutes (or until rice has absorbed all of the liquid and chicken is cooked through).

Fluff up rice once finished, adjust seasoning (salt & pepper), and finish off with a big squeeze of lime to brighten the whole dish up.