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Mix the coconut milk with juice of ½ lime, honey and curry paste - stir in the chicken thighs (if you can, leave to marinade for at least an hour, If not, no worries)
Finley dice the coriander and roughy chop the peanuts. Remove the seeds from the chill and finely chop. Cut the mango into small cubes. Mix everything for the salsa together and set aside.
Take a pan on medium high heat with a little oil. Add the chicken thighs, leaving the sauce in the bowl. Cook for around 3-4 minute each side until they get a lovely charr. Now add the remaining sauce to the chicken and cook for a further 10 minutes until sauce has slightly reduced and thickened.
Divide the sticky rice onto two plates, slice the chicken thighs and add on top of the rice. Spoon over the coconut sauce then top with the peanut salsa. Serve with extra fresh coriander and a squeeze of lime.