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Pat the chicken thighs dry with a paper towel and generously season both sides with salt and black pepper.
Heat the oil in a large sauté pan or large Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, add the chicken and cook until an internal temperature of 165oF, 5 to 7 minutes per side. Transfer to a plate and set aside.
To the same pan, add the onion and bell pepper and cook over medium heat, stirring occasionally, until the onion is translucent and softened, 6 to 8 minutes. Add the garlic, ginger, and curry paste and cook, stirring frequently, until fragrant, 1 to 2 minutes.
Add the rice and stir to toast until golden brown, 1 to 2 minutes. Add the broth, coconut milk, coconut aminos, fish sauce (if using), and a pinch of salt and stir to combine. Mix well and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and cook until the liquid is mostly absorbed and the rice is fluffy, 15 to 20 minutes, stirring halfway through to prevent sticking.
Squeeze in the lime juice and stir to combine. Add the cooked chicken thighs on top. Top with a generous sprinkling of cilantro or Thai basil, and green onion. To serve, divide among four plates or shallow bowls and garnish with sesame seeds.