Whisk ¼ cup lime juice, ½ teaspoon confectioners’ sugar, and ⅛ teaspoon table salt together in medium bowl; add 5 thinly sliced radishes and toss to combine.

Whisk ¼ cup Mexican crema, 1 teaspoon grated lime zest, and ⅛ teaspoon salt together in small bowl. Refrigerate radish mixture and crema separately until ready to serve.

Combine 1½ teaspoons salt, 1 teaspoon chipotle chile powder, and 1 teaspoon ground coriander in second small bowl.

Pat 2 pounds chicken thighs, trimmed, dry with paper towels and sprinkle all over with spice mixture.

Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking.

Add chicken skinned side down and cook without moving until well browned, 4 to 5 minutes (do not flip chicken; only 1 side is browned).

Transfer chicken browned side up to clean plate; set aside.

Off heat, stir thinly sliced whites of 6 scallions and 3 minced garlic cloves into fat remaining in skillet and cook in residual heat until fragrant, about 1 minute.

Stir in 2¼ cups chicken broth, 1½ cups rinsed long-grain white rice, remaining 2 tablespoons lime juice, and remaining ½ teaspoon salt, scraping up any browned bits.

Nestle chicken into rice mixture, browned side up, along with any accumulated juices.

Bring mixture to simmer over medium-high heat, then reduce heat to low.

Cover skillet and simmer until liquid is absorbed and chicken registers at least 175 degrees, 18 to 20 minutes.

Remove skillet from heat and let rest, covered, for 5 minutes.

Drain radishes and discard remaining liquid.

Drizzle crema mixture over chicken and rice in skillet.

Sprinkle with pickled radishes, ¼ cup fresh cilantro leaves and tender stems, and thinly sliced greens of 6 scallions.

Serve.