Start by patting your chicken thighs dry with paper towels to ensure a good sear. Season both sides generously with salt, pepper, ground allspice, and paprika. Let the chicken sit at room temperature for about 15 minutes.

In a large, heavy skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully place the seasoned chicken thighs skin-side down in the skillet, searing for 5-6 minutes or until golden brown. Flip the chicken and sear the other side for another 2-3 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic, chopped scallions, and diced red and green bell peppers. Sauté for about 2-3 minutes until the vegetables soften.

Add the rinsed long-grain rice to the skillet, stirring well. Pour in 1 cup of coconut milk and 1 cup of chicken broth. Add fresh thyme and a pinch of salt. Bring to a gentle simmer over medium heat.

Nestle the seared chicken thighs back into the skillet, skin-side up. Reduce the heat to low, cover, and let it simmer for 20-25 minutes.

After the chicken has simmered, uncover for the final 5 minutes of cooking to crisp up the chicken skin.

Once cooked through, remove from heat and let rest for a couple of minutes. Garnish with sliced scallions and serve hot.