For the Spice Rub:

• 2 tablespoons brown sugar (the molasses-y flavor is KEY)
• 1 tablespoon smoked paprika (regular paprika just won’t cut it)
• 2 teaspoons ground cumin
• 1 teaspoon dried thyme (or 2 teaspoons fresh if you’re fancy)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (more if you like pain)
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon (I know it sounds weird, but trust the process)
• 1/4 teaspoon nutmeg

For the Chicken:

• 2 lbs chicken thighs, bone-in, skin-on (don’t even think about using breasts – thighs are where the flavor lives)
• 2 tablespoons olive oil or coconut oil
• 1 large onion, sliced (not diced – we want those sweet caramelized strips)
• 4 cloves garlic, minced (or more, because garlic is life)
• 1 inch fresh ginger, grated (the stuff in a jar is fine if that’s what you’ve got)
• 1 scotch bonnet or habanero pepper, seeded and minced (wear gloves!)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced

For the Sauce:

• 1 can (14 oz) full-fat coconut milk (none of that light stuff)
• 1/2 cup chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons lime juice (fresh, not the squeeze bottle stuff)
• 1 tablespoon soy sauce (adds that umami depth)
• 1 tablespoon honey or brown sugar
• 1 bay leaf

For Finishing:

• 1/4 cup fresh cilantro, chopped
• 2 green onions, sliced
• Lime wedges for serving
• Toasted coconut flakes (optional but SO good)