Heat a large skillet over medium-high heat and add a splash of oil. Once hot, add the chicken thighs, searing for about 5-7 minutes on each side until golden brown and cooked through.

With the chicken nicely browned, add minced garlic, freshly grated ginger, and chopped fresh chili to the skillet. Sauté these aromatics for 1-2 minutes until fragrant.

Pour in one can of coconut milk along with lime juice into the skillet. Stir in the chopped bell peppers and mix well.

Reduce heat to low, cover the skillet, and let the dish simmer for 15-20 minutes.

Taste the sauce and adjust seasoning. You may want to add extra lime juice or salt for balance.

Once satisfied with the seasoning, serve your Spicy Brazilian Coconut Chicken over rice or quinoa, garnished with cilantro and lime wedges.