1In a medium bowl, combine 1 tablespoon of the lime juice, fish sauce, brown sugar, minced garlic, grated ginger, and half of the chopped cilantro. Add chicken thighs and toss to coat evenly. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

2For the risotto, heat vegetable oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add the finely diced shallot and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add the Arborio rice and toast for 2 minutes, stirring constantly until the grains are translucent around the edges.

3Pour in the dry white wine (if using) and stir continuously until it is completely absorbed by the rice. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next. This process will take approximately 20-25 minutes.

4Once about half of the broth is absorbed, stir in the full-fat coconut milk and red pepper flakes (if using). Continue adding the remaining broth in ladlefuls until the rice is creamy and al dente, with a slight chew to the center. Season generously with salt and black pepper to taste. Keep warm over very low heat.

5While the risotto cooks, heat the coconut oil in a separate large skillet over medium-high heat. Remove chicken from the marinade, shaking off any excess. Sear the chicken thighs for 5-7 minutes per side, until deeply golden brown and cooked through (internal temperature reaches 165°F/74°C).

6Remove the chicken from the skillet and set aside to rest for a few minutes. Carefully add the remaining 1 tablespoon of lime juice to the hot skillet, scraping up any browned bits from the bottom to create a flavorful pan sauce.

7Serve the creamy coconut risotto immediately in shallow bowls, topped with the rested, sliced tangy chicken and a drizzle of the pan sauce. Garnish generously with the remaining fresh cilantro and serve with extra lime wedges on the side.