Follow these steps to create your Caribbean Chicken and Rice:

1. Marinate the Chicken: In a large bowl, season the chicken thighs with salt, pepper, thyme, paprika, cumin, and hot sauce. Let it marinate for at least 15 minutes (or up to overnight in the fridge).

2. Sauté Vegetables: In a large skillet or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.

3. Brown the Chicken: Push the vegetables to the side and add the marinated chicken thighs, skin side down. Brown the chicken for about 5-7 minutes until golden. Flip and brown the other side.

4. Add Rice: Once the chicken is browned, remove it from the skillet and set it aside. Add the long-grain rice to the pan and stir to coat it in the oil and spices.

5. Combine Ingredients: Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle boil.

6. Return Chicken to the Pot: Place the browned chicken thighs back into the skillet, skin side up. Cover the pot with a lid and reduce the heat to low.

7. Cook: Let it simmer for about 25-30 minutes or until the rice is cooked and has absorbed the liquid. Check occasionally to ensure it doesn’t stick to the bottom.

8. Rest: Once cooked, remove the pot from the heat and let it rest for 5 minutes with the lid on.

9. Fluff and Garnish: Carefully remove the chicken and fluff the rice with a fork. Serve the chicken on top of the rice, garnishing with sliced green onions and fresh cilantro or parsley.