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Heat the oven to 425°F (215°C).
Thoroughly wash the rice and set aside to drain.
Pat dry the chicken thighs using a paper towel. Add to a bowl alongside the bouillon cube, salt and pepper. Add the avocado oil and toss to evenly coat.
Heat a 12-inch skillet over medium heat. Place the chicken skin-side down and cook for 6 to 8 minutes, until golden. Flip and cook for 4 minutes. Transfer the chicken to a clean plate.
To the skillet, add the rice and toast, stirring occasionally, for 4 to 6 minutes, until lightly golden.
Carefully add the water, 1 cup coconut milk, zest and juice of 1 lime, garlic, ginger and a big pinch of salt.
Place the chicken, skin side-up in the skillet and any leftover juices from the plate.
Bring to a simmer and cover with a lid. Place in the oven for 15 minutes.
Turn off the oven and allow the skillet to sit, with the lid on, for 10 more minutes in the oven.
Broil before serving to crisp up the chicken skin, if desired.
Meanwhile, make the topping: In a mixing bowl, combine the avocado, pepper, cilantro, scallions, remaining 2 tablespoons coconut milk and juice of 1 lime. Season with salt.
Add dollops of the avocado salsa to the skillet before serving.