Combine coconut cream, lime zest, lime juice, garlic, brown sugar, fish sauce, soy sauce, grated ginger, and Sriracha sauce in a blender. Blend on high speed until mixture is completely smooth. Set ginger sauce aside.

Pat chicken thighs dry with paper towels, and sprinkle both sides with 1 teaspoon salt.

Heat oil in a Dutch oven over medium high heat. Carefully add chicken thighs in batches into the hot oil, making sure not to crowd the pan. Cook undisturbed until browned, 3 to 5 minutes. Turn chicken and brown the other side, 3 to 5 minutes. Remove to a plate, and repeat the process with any remaining chicken pieces.

Add bell pepper and onion slices to the same Dutch oven and cook, stirring, about 3 minutes. Pour in chicken stock and stir up any browned bits from the bottom of the pan. Add rice and remaining salt, and stir to combine.

Layer in carrots and petite green peas, and set browned chicken thighs on top. Drizzle ¾ cup of the ginger sauce over the chicken pieces, and allow the liquid to come to a boil.

Meanwhile, preheat the oven to 350 degrees F (180 degrees C) and set an oven rack in the center of the oven.

Cover Dutch oven and transfer into the center of the preheated oven. Bake until chicken is no longer pink at the center and the juices run clear, about 25 minutes. An instant-read thermometer should read at least 165 degrees F (74 degrees C).

Transfer Dutch oven onto a wire rack and allow to stand, covered, until the rice is completely tender but not mushy, about 10 minutes.

Place chicken on a serving platter. Fluff the rice and vegetables with a fork, and stir in remaining ginger sauce and chopped cilantro. Garnish with thinly sliced green onions.