In a large mixing bowl, combine coconut milk, soy sauce, brown sugar, minced garlic, grated ginger, lime juice, turmeric powder, and chili powder, stirring until smooth. Add boneless skinless chicken thighs, ensuring each piece is well-coated. Cover and refrigerate for at least one hour, or ideally overnight, for maximum flavor absorption.

Heat a large skillet over medium-high heat and add a splash of oil. Once the oil is shimmering, carefully add the marinated chicken thighs to the pan. Sear for about 5–6 minutes on each side until they are golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set aside.

Using the same skillet, pour in the remaining marinade, scraping up any flavorful bits stuck to the bottom. Simmer the sauce over medium heat for about 5 minutes, stirring frequently, until it thickens and becomes glossy.

Place the seared chicken thighs on a serving platter and generously drizzle the thickened sauce over the top. Garnish with fresh coriander for a burst of color and a hint of freshness. Serve your Ina Garten Indonesian Chicken alongside steamed jasmine rice or roasted vegetables.