1Prepare Hibiscus Glaze: In a small saucepan, combine dried hibiscus flowers with 1/2 cup (120ml) chicken broth. Bring to a simmer, then reduce heat and let steep for 10 minutes. Strain, discarding solids, and return liquid to saucepan. Add chilies, lime juice, honey, and a pinch of salt. Simmer gently until slightly reduced and syrupy, about 5-7 minutes. Set aside.

2Season and Sear Chicken: Pat chicken thighs dry. Season all sides with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken from skillet and set aside.

3Start Risotto Base: In the same skillet (or a separate pot), add the remaining 1 tbsp olive oil. Add minced shallots and cook over medium heat until softened, about 3-4 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.

4Toast Rice and Deglaze: Add Arborio rice to the skillet, stirring constantly for 1-2 minutes until grains are translucent around the edges. Pour in 1/2 cup (120ml) of warm chicken broth, scraping up any browned bits from the pan. Cook until liquid is absorbed.

5Build Risotto Creaminess: Begin adding remaining warm chicken broth, about 1/2 cup at a time, stirring frequently until each addition is almost fully absorbed before adding the next. This process will take about 18-20 minutes.

6Add Coconut Milk: When about 1/2 cup of broth remains, stir in the full-fat coconut milk. Continue stirring until the risotto is creamy and the rice is al dente (tender with a slight bite).

7Finish Risotto and Glaze Chicken: Remove risotto from heat. Stir in optional butter, remaining salt and pepper to taste. While risotto rests briefly, brush the seared chicken generously with the hibiscus-chili glaze.

8Serve: Divide the creamy coconut risotto among serving plates. Top each with a glazed chicken thigh. Garnish generously with fresh chopped cilantro.