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Preheat oven to 425°F. Line a large sheet pan with foil. Pat chicken thighs completely dry with paper towels.
In a small bowl, whisk together olive oil and seasonings. Season to taste. Rub or brush the seasoning mixture over the chicken thighs until evenly coated.
Arrange chicken thighs flat on the prepared sheet pan and bake in the center of the oven for 15 minutes.
Switch oven to high broil and cook for 7–10 minutes, or until the tops are nicely blackened and caramelized.
Remove from oven, tent with foil, and let rest for 5–10 minutes. Slice or chop after resting.
Optional: blanch broccoli. Bring a pot to a boil, add broccoli and boil for 3-5 minutes or until crisp-tender, then drain and cool in ice water.
Fill a large pot with water and bring to a boil. Add the rice and boil for 10 minutes, then drain and let steam until ready to serve.
Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add ginger, garlic, red curry paste, and curry powder. Cook for 1 to 2 minutes until fragrant.
Gradually whisk in the chicken broth and coconut milk. Bring to a boil, then reduce heat to low. Stir in soy sauce, lime zest, lime juice, and cilantro.
Divide the rice among 3 to 4 bowls. Add baby broccoli and sliced chicken, then ladle the hot coconut curry broth around everything. Top with green onions and sesame seeds.