Preheat oven to 400ºF.

Place the chicken thighs in a large bowl and season thoroughly with 3 teaspoons kosher salt; set aside.

Heat olive oil in a large sauté pan or Dutch oven over medium-high heat.

Add sliced onions and remaining teaspoon of kosher salt and cook, stirring periodically, until the onions soften and begin browning on the edges, about 5 minutes.

Add the Thai Red Curry Spice Blend, Coconut Thai Spice Blend, and Turmeric to the onions, stirring until the onions are coated in the spices, about 1 minute.

Stir in the diced tomatoes, coconut cream, fish sauce, brown sugar, and dried cilantro; bring to a gentle simmer.

Add the chicken pieces and turn to coat.

Transfer to the oven uncovered and cook for 20 minutes.

Turn chicken thighs to the other side and cook for 10 minutes or until it registers 165ºF on a thermometer inserted at the thickest part of the thigh.

Using tongs, transfer chicken to a bowl to cool slightly.

At this time, taste the curry sauce and adjust seasonings, as desired.

Using your hands or 2 forks, pull chicken into smaller pieces.

Transfer pulled chicken back to pan and return to the oven to heat through.

Garnish with fresh cilantro.

Serve with basmati or jasmine rice.