In a bowl, mix together the soy sauce, fish sauce, brown sugar, ginger, garlic, lime juice, and zest.
Marinate the Chicken:
Place the chicken thighs in the marinade and let it sit for at least 30 minutes (or overnight for more flavor).
Cook the Chicken:
In a large skillet over medium-high heat, cook the marinated chicken until it is browned and cooked through. Remove the chicken from the skillet and set it aside.
Cook the Rice:
In the same skillet, add the coconut milk and chicken broth. Bring to a simmer, then add the rice. Stir well.
Reduce the heat to low, cover the skillet, and let the rice cook for about 15-20 minutes, or until the liquid is absorbed and the rice is tender.
Combine and Serve:
Return the chicken to the skillet and mix it with the rice. Let it heat through for a few minutes.
Garnish with fresh cilantro and serve.
