In a medium pot, melt 2 tablespoons of coconut oil over medium heat. Add minced garlic and grated ginger, stirring for 3–4 minutes until fragrant and lightly golden.

Pour in chicken broth, boiling water, and coconut milk into the pot. Add curry powder and turmeric, stirring until fully blended. Bring to a simmer for about 2 minutes.

Add boneless chicken thighs, submerging in broth. Cover and let simmer on medium-low for 20 minutes until tender.

Prepare long-grain white rice according to package instructions in a separate pot, typically using 2 cups of water.

Once chicken is cooked, transfer to a cutting board, shred or slice into bite-sized pieces.

Serve the rice in bowls, adding the broth and chicken on top.

Garnish with green onions and cilantro, and serve with lime wedges.