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Marinate the washed and dried chicken thighs with the marinade listed then marinate for at least 30 minutes, overnight is recommended.
Heat up a large pot on a medium high heat, then add the avocado oil. Add the sugar and mix until it becomes a dark brown which should take around few minutes. Once dark brown but not burnt, add the chicken excluding the vegetables, then cook for 8- 10 minutes uncovered, stirring frequently.
Add the vegetables from the marinade pot then cook for a further 5 minutes. Now add the pigeon peas and mix well then add the washed rice and cook for 2 minutes. Pour in the coconut milk, water, thyme, and salt and pepper to taste, then mix well and bring to a boil, lower the heat then cover and cook for 15 minutes.
After 10 minutes, uncover and stir well. The rice should have absorbed most of the liquid by now. Cover and cook for a further 20 minutes for a dry pelau or 5-10 minutes for a more wet pelau (more sauce). Finally, add in some fresh coriander and green onions.