Rinse 2 cups of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 1.5 cups of coconut milk, and 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes.

Season 1 pound of chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet. Add chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.

In the same skillet, add 2 cloves of minced garlic and 1 tablespoon of grated ginger. Sauté over medium heat for about 1 minute until fragrant.

Add 1 tablespoon each of soy sauce, fish sauce, and brown sugar to the skillet. Stir to combine and bring to a gentle simmer.

Add 1 sliced red bell pepper, 1 cup of sugar snap peas, and 0.5 cup of shredded carrots. Stir-fry for about 3-4 minutes until tender-crisp.

Return the cooked chicken to the skillet and gently stir to coat in the sauce. Cook for an additional 2-3 minutes.

Fluff the coconut rice and divide among bowls. Top with the chicken and vegetable mixture.

Garnish with chopped cilantro and serve with lime wedges.