In a medium bowl, whisk together the full-fat coconut milk, low-sodium soy sauce, fresh lime juice, brown sugar, grated ginger, minced garlic, red pepper flakes, ground turmeric, and ground coriander until well combined. Set aside.

Season the chicken thighs with salt and pepper, ensuring even coverage for flavor. Place the seasoned thighs into the bowl with the prepared marinade. Cover and allow to marinate in the refrigerator for at least 30 minutes, up to overnight.

Heat olive oil in a large skillet over medium-high heat. Add marinated chicken thighs in batches, cooking each side for about 5-7 minutes until browned and reaching an internal temperature of 165°F. This locks in moisture and flavor.

Pour any remaining marinade into the skillet with the cooked chicken. Allow to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.

Rinse the long-grain white rice under cold water to remove excess starch. In a pot, combine the rinsed rice, 3 cups of water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until water is absorbed. Let sit, covered, for 10 minutes before fluffing with a fork.

Whisk together rice vinegar, sugar, and salt in a bowl. Add sliced carrots and cucumber, ensuring submerged in the mixture. Let sit for at least 15 minutes to develop flavor.

To serve, divide the fluffy rice into bowls, topping each with the coconut chicken. Arrange the pickled vegetables alongside, and garnish with cilantro, sesame seeds, green onions, lime wedges, and Sriracha to taste.