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In a pan / pot on medium heat, add coconut oil, garlic and ginger and cook until softened. (3-4 minutes).
Add curry paste, chicken bone broth concentrate, water, coconut milk, fish sauce and lime. Stir to combine then add chicken thighs.
Cover with a lid, bring to a simmer then turn heat to medium low for 20 minutes longer until chicken is cooked through.
Meanwhile, cook your rice according to packet instructions.
Remove chicken from the pan and slice into bite sized strips.
Add rice to bowls, along with a good ladle of sauce. Top with sliced chicken.
Garnish with chilli oil, spring onions, coriander, and a squeeze of lime.