Prep the ingredients. Rinse the rice under cold water until the water runs mostly clear. Pat the chicken dry and season with salt and pepper. Dice the onion and bell pepper, mince the garlic and ginger, and zest the lime.

Brown the chicken. Heat 1–2 tablespoons of oil in a large heavy pot or deep skillet over medium-high heat. Add the chicken in a single layer and cook until lightly browned, 3–4 minutes per side. It doesn’t need to be fully cooked. Transfer to a plate.

Sauté aromatics. Lower to medium. Add a little more oil if needed, then the onion and bell pepper. Cook until softened, about 4 minutes. Stir in garlic, ginger, turmeric, and a pinch of red pepper flakes. Cook 30–45 seconds until fragrant.

Toast the rice. Add the rinsed rice and stir to coat with the aromatics for about 1 minute. This helps keep the grains separate and boosts flavor.

Add liquids. Pour in 1 can of full-fat coconut milk and enough chicken broth to reach a 2:1 liquid-to-rice ratio (about 2 cups total liquid per cup of rice, adjusting slightly depending on brand and pot). Stir in 1 teaspoon fish sauce or soy sauce if using, and a tiny pinch of brown sugar.

Return chicken and simmer. Add the browned chicken and any juices. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

Add peas and rest. Scatter in the peas, cover, and cook 3–5 minutes more, until rice is tender and liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes.

Finish and adjust. Fluff with a fork. Stir in lime zest, a squeeze of lime juice, and chopped cilantro or scallions. Taste and adjust salt, pepper, and lime.

Serve. Spoon into bowls and garnish with extra herbs and lime wedges. A drizzle of chili oil or a sprinkle of toasted coconut is great here.