In a medium pot, heat coconut oil over medium heat until shimmering. Add minced garlic and grated ginger, sauté for about 3-4 minutes.

Stir in red curry paste, then pour in chicken broth, coconut milk, boiling water, fish sauce, and lime juice. Bring to a gentle boil.

Add boneless chicken thighs, reduce heat to low, cover, and simmer for about 20 minutes.

While the chicken simmers, cook the rice separately according to package instructions.

Once the chicken is cooked, remove it from the pot, let rest, then slice it into bite-sized pieces.

In bowls, layer the cooked rice with the broth and chicken pieces. Garnish with green onions, cilantro, and serve with lime wedges.