In a large bowl, combine 1 cup of coconut milk, minced garlic, grated ginger, low-sodium soy sauce, and fresh lime juice. Whisk the mixture until smooth, then add the chicken thighs, ensuring they are well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.

While the chicken marinates, rinse the jasmine rice under cold running water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring this mixture to a boil over high heat, then reduce the heat to low, cover tightly, and simmer for about 15 minutes or until the water is completely absorbed.

Heat 2 tablespoons of cooking oil in a large skillet over medium heat. Carefully remove the chicken thighs from the marinade, reserving the marinade for later. Add the chicken to the skillet and cook for approximately 6 minutes per side, or until golden brown and cooked through.

Once the chicken is cooked, pour the reserved marinade into the skillet over medium heat. Allow it to simmer while stirring frequently for about 5 minutes, or until the sauce thickens slightly.

Fluff the jasmine rice with a fork to aerate it, then divide it among serving bowls. Place the seared chicken thighs on top of the rice, then generously drizzle the thickened sauce over the chicken.

For an added burst of freshness, finish each bowl with a sprinkle of chopped cilantro or green onions, if desired.