In a medium bowl, whisk together orange zest, orange juice, garlic, maple syrup, mayonnaise, vinegar, ¼ cup water, cornstarch, Sriracha, chili sauce, sesame oil, salt, and hot pepper flakes until blended. Chill in the refrigerator until ready to use.

In another medium bowl, whisk together ½ cup coconut milk, garlic, lime juice, fish sauce, Thai basil, ginger, and lemongrass.

To a large resealable bag, add chicken and marinade. Seal, massage to coat, and let marinate in the refrigerator for at least 30 minutes or up to overnight.

Preheat the oven to 425°F.

Preheat a large cast-iron skillet over medium-high. Using a slotted spoon, transfer chicken to skillet (discarding marinade) and sear, turning once, for 8 to 10 minutes or until char lines develop. Transfer chicken to a large plate.

Add red onion and cabbage to the skillet; stir to combine.

In a small bowl, whisk together sesame oil, soy sauce, and vegetable oil. Drizzle over vegetables. Season with 1 teaspoon salt and stir to coat. Arrange chicken on top of vegetables.

Roast for 18 to 20 minutes or until vegetables are tender, chicken is cooked through, and an instant-read thermometer registers 165°F when inserted into the thickest part of chicken.

Meanwhile, add 3 ½ cups water to a medium saucepan and set it over medium-high heat. To the water add rice, remaining coconut milk, and remaining salt. Bring to a boil, reduce heat to low, cover, and cook for 12 to 15 minutes or until rice is tender and liquid is absorbed. Fluff with fork.

In another medium saucepan set over medium heat, cook orange sauce for 8 to 10 minutes or until thickened and heated through.

Serve roasted thighs and vegetables over coconut rice. Top with cilantro and serve with lime wedges and orange sauce.

For added authentic flavor, add 3 lightly crushed makrut lime leaves to rice while cooking, if desired. Discard lime leaves before serving.

To round out the vegetables, add 1 eggplant — peeled, stemmed, and cut into 1-inch pieces — when stirring in the cabbage.

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