Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Let sit, covered, for 10 minutes to become fluffy.

While the rice is resting, season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown and fully cooked. Remove chicken and set aside.

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

Pour in soy sauce and fish sauce, followed by brown sugar. Stir and bring to a gentle simmer for thickening.

Add sliced red bell pepper, sugar snap peas, and shredded carrots to the sauce. Stir-fry for 3-4 minutes until tender-crisp.

Return the cooked chicken to the skillet and toss gently in the sauce, heating through for another 2-3 minutes.

Fluff the coconut rice and divide among serving bowls. Top with the coconut chicken and sautéed vegetables.

Garnish with chopped cilantro and serve with lime wedges.