Instructions

• In a medium bowl, whisk together 3/4 cup coconut milk, 3/4 cup pomegranate juice, 3 tablespoons hoisin sauce, 2 tablespoons lime juice, 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1/2 teaspoon onion powder, 1/2 teaspoon ground ginger, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 1/2 teaspoons Sriracha. Set the sauce aside.
• In a small bowl, mix the rub: 1 teaspoon ground ginger, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Pat the 6 boneless skinless chicken thighs dry and rub the spice mixture evenly over both sides of each thigh.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs and cook 3–4 minutes per side, or until browned and cooked through (internal temperature 165°F / 74°C). Transfer the cooked chicken to a plate and tent loosely with foil while you finish the sauce.
• Pour the reserved pomegranate–coconut sauce into the same skillet. Bring to a gentle simmer over medium heat, scraping up any browned bits from the pan. Simmer, stirring occasionally, until the sauce thickens to your desired consistency (about 5–8 minutes).
• Return the chicken thighs to the skillet, spoon the sauce over them, and simmer 1–2 minutes more to heat the chicken through and glaze with sauce.
• Transfer chicken to a serving platter and garnish with 1/2 cup crushed peanuts, 1/3 cup sweetened coconut flakes, 3 tablespoons pomegranate seeds, and cilantro to taste. Serve immediately.