Preheat the oven to 400F.

Heat a drizzle of oil in the Dutch oven over medium to medium-high heat.

Sprinkle salt and pepper over chicken.

Brown the chicken in the oil for 3-4 minutes per side. Remove from the pan and set on a plate.

Add the onion and ginger to the pan. Heat until tender and translucent, about 5 minutes.

Pour coconut milk and broth into the pan and stir to scrape up any browned bits.

Add rice and stir to coat.

Nestle the chicken into the rice mixture and sprinkle with coconut.

Add a tight fitting lid to the pan.

Bake at 400 degrees for 20-25 minutes, or until rice is tender and chicken is cooked through.

Sprinkle green onions and cilantro over all, and then squeeze lime juice over everything. Add salt and pepper to taste.

Serve right away.