Preheat the oven to 400°F. Prepare a 9-x-13-inch baking dish.

Marinate the chicken: In a large mixing bowl, whisk together the coconut aminos, lime juice, miso paste, honey, sesame oil, chili garlic sauce, garlic, and ginger until smooth. Add the chicken thighs and use tongs or clean hands to thoroughly mix, coating the chicken in the marinade. Transfer to the refrigerator to marinate for at least 15 minutes, or up to 2 hours.

Meanwhile, make the mango slaw: In a separate large mixing bowl, whisk together the lime juice, miso paste, sesame oil, honey, ginger, and salt until smooth. Add the cabbage, mango, green onion, and cilantro and toss until evenly mixed. Set aside until Step 6.

Transfer the chicken thighs, and any excess marinade, to the baking dish and spread out into a single layer. Bake until the sauce is bubbling and the chicken has an internal temperature of 165°F, about 25 minutes. Cut each chicken thigh into ¼-inch slices.

While the chicken bakes, prepare the coconut rice: In a small saucepan, combine the coconut milk, salt, and ⅔ cup water. Bring to a boil over high heat. Stir in the rinsed rice, reduce the heat to low, cover, and cook for 14 minutes, stirring once halfway through. Fluff with a fork and mix in the lime juice.

Assemble the bowls: Evenly divide the coconut rice and mango slaw between four bowls. Add the sliced chicken thighs on top and garnish with sesame seeds and sliced green onion. Serve with a lime wedge.