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Heat a large dutch over or stock pot over medium-high heat and add your avocado oil
While your pot heats up, season your chicken thighs generously on both sides with salt and pepper
Sear your chicken on both sides for 3-5 minutes, then remove from the pot and set aside
Turn the heat to medium and add another drizzle of avocado oil to the pot along with your onions, bell pepper, carrots, and broccoli and cook for about 3 minutes
Add the garlic and ginger to the pot and cook for another 1-2 minutes
Make a well in the center and add your curry paste, stirring gently for 30 seconds before incorporating into the veggies
Add the chicken broth and coconut milk, scraping up any bits that have stuck to the bottom while the liquid deglazes the pot
Add the rinsed rice and about 1 tsp of salt to the mixture and bring to a simmer
Return your chicken to the pot, submerging halfway, reduce the heat to low, cover, and simmer for 20 minutes
After the 20 minutes are up, turn the heat off but keep the pot covered and let rest for 10-15 minutes
Serve the curried chicken, rice, and veggies with lots of fresh lime juice and cilantro