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Heat a large Dutch oven or stock pot over medium-high heat and add your avocado oil.
While your pot heats up, season your chicken thighs generously on both sides with salt and pepper.
Sear your chicken on both sides for 3-5 minutes, then remove from the pot and set aside.
Turn the heat to medium. Add another drizzle of avocado oil to the pot along with your onions, carrots, and broccoli. Cook for about 3 minutes.
Add the garlic and ginger to the pot. Cook for another 1-2 minutes.
Make a well in the center and add your curry paste, stirring gently for 30 seconds before incorporating into the veggies.
Add the chicken broth and coconut milk, scraping up any bits that have stuck to the bottom while the liquid deglazes the pot.
Add the rinsed rice and about 1 tsp of salt to the mixture and bring to a simmer.
Return your chicken to the pot, submerging halfway, reduce the heat to low, cover, and simmer for 20 minutes.
After the 20 minutes are up, turn the heat off but keep the pot covered and let rest for 10-15 minutes.
Serve the curried chicken, rice, and veggies with lots of fresh lime juice and cilantro.