In a medium pot, melt 2 tablespoons of coconut oil over medium heat. Add 2 minced garlic cloves and 1 tablespoon of grated ginger, then sauté for about 3-4 minutes until fragrant and golden.

Stir in 4 cups of chicken broth, 1 cup of boiling water, and 1 can of full-fat coconut milk into the pot. Also, add 1 tablespoon of fish sauce and the juice of 1 lime. Mix thoroughly and bring the mixture to a gentle simmer.

Carefully place 1.5 pounds of boneless chicken thighs into the simmering broth. Cover the pot and reduce the heat to medium-low, allowing the chicken to cook for about 20 minutes.

While the chicken simmers, rinse and cook 1 cup of long-grain white rice according to package instructions in a separate pot.

Once the chicken is cooked, remove it from the pot and let it rest for a few minutes. Slice the chicken into bite-sized pieces.

In serving bowls, ladle the hot broth over a generous portion of cooked rice. Top each bowl with slices of chicken, then garnish with freshly chopped green onions, cilantro, and serve with lime wedges.