In a medium bowl, whisk together the lime juice, minced garlic, grated ginger, chopped cilantro, red chili flakes, and salt. Set it aside.

Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover with plastic wrap and refrigerate for at least 1 hour.

Heat a tablespoon of oil in a large skillet over medium heat and sear the marinated chicken for about 5 minutes on each side until golden brown.

Pour the full-fat coconut milk into the skillet, scraping up any browned bits. Stir gently and reduce heat to a simmer.

Let the chicken simmer for about 15-20 minutes until fully cooked and tender, ensuring the internal temperature reaches 165°F.

Serve the chicken family-style, spooning the coconut sauce over the top, and enjoy with steamed rice or warm bread.