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Combine coconut milk, sugar, fish sauce, ginger, garlic, and sriracha in bowl. Set aside.
FOR THE CHICKEN, VEGETABLES, Adjust oven rack to middle position and heat oven to 350 degrees. Pat chicken dry with paper towels and sprinkle all over with 1 teaspoon salt. Heat oil in large Dutch oven over medium-high heat until just smoking. Add half of chicken, skin side down, and cook until skin is well-browned, 6 to 8 minutes. Transfer to plate skin side up. Repeat with remaining chicken.
Pour off all but 1 tablespoon fat from pot and heat over medium heat until shimmering. Add bell pepper and onion and cook until vegetables are spotty brown, about 3 minutes. Stir in rice, water, ¾ cup coconut-ginger sauce, and remaining 1 teaspoon salt, scraping up any browned bits, and bring to boil. Nestle chicken into rice mixture skin side up. Cover; transfer to oven; and bake until chicken registers at least 185 degrees, about 25 minutes.
Transfer pot to wire rack and let stand, covered, for 15 minutes. Transfer chicken to serving platter. Fluff rice with fork, stir in cilantro and scallions, and season with salt and pepper to taste. Stir lime juice into remaining coconut-ginger sauce and serve with chicken and rice.