In a gallon-sized ziplock bag, mix together the chicken thighs, coconut milk, and curry paste. Squeeze out the air before sealing the bag. Massage the marinade into the chicken until it's well-coated, then refrigerate for 6 to 8 hours. If you don't have a ziplock bag, you can use a large mixing bowl covered tightly with plastic wrap.

Before cooking the chicken, prepare the Cilantro-Peanut Salad. In a bowl, combine the chopped cilantro, coarsely chopped peanuts, toasted sesame oil, toasted sesame seeds, fresh lime juice, soy sauce or tamari, and minced chile (if using). Mix everything well and season with kosher salt to taste. Set this aside while you cook the chicken; the cilantro will soften as it sits.

Preheat your grill, grill pan, or skillet over medium heat and coat the grill grates or pan with cooking oil. Remove the chicken from the marinade and discard the marinade. Generously season the chicken with kosher salt.

Place the chicken on the grill or in the pan, cooking for about 5 minutes on each side, or until fully cooked through. If you prefer to bake the chicken, arrange the thighs in a 9x13-inch baking dish and bake at 425ºF for 20 to 25 minutes, until the internal temperature reaches 165ºF.

Once cooked, transfer the chicken to a platter and top it with the Cilantro-Peanut Salad. Serve with lime wedges for squeezing over each portion. Enjoy the dish over rice, accompanied by fresh mango and avocado slices if desired.