Step 1

Preheat oven to 400°. Place 1¼ cups basmati or other long-grain rice in a medium bowl. Pour in water to cover and swish vigorously with your fingers; drain. Repeat process until water runs clear (3–5 more times). Pour in cold water to cover and let soak 30 minutes.

Step 2

While the rice is soaking, season 2¼ lb. skin-on, bone-in chicken thighs (5–on both sides with 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt and 1 tsp. coarsely ground black pepper. Arrange chicken thighs, skin side down, in a cold large ovenproof skillet and place over medium heat. Cook, undisturbed, until skin is golden brown and some of the fat has cooked out, 10–12 minutes. Turn over and cook until other side is light golden, 5–7 minutes. Transfer chicken to a plate, leaving fat behind in pan.

Step 3

Increase heat to medium-high and cook 2 large shallots, thinly sliced, and 4 garlic cloves, thinly sliced, in same pan, stirring often, until softened and starting to turn golden brown, about 5 minutes. Add 1¼ tsp. ground turmeric and cook, stirring, 30 seconds.

Step 4

Drain rice, add to skillet, and stir until each grain is coated. Add zest of 1 lime, ¾ cup coconut cream, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1¾ cups water. Stir to combine, making sure to scrape up any browned bits stuck to bottom of pan, and bring to a gentle boil.

Step 5

Nestle chicken into rice mixture in skillet, making sure the crisp skin is above the liquid. Transfer pan to oven and bake, uncovered, until rice is cooked through and an instant-read thermometer inserted into thickest part of a thigh registers 165°, 20–25 minutes. Remove chicken from oven and let rest 5 minutes.

Step 6

While the chicken and rice are baking, whisk 2 Tbsp. fish sauce, 2 Tbsp. fresh lime juice, and 1 Tbsp. light brown sugar in a medium bowl until sugar is dissolved. Stir in 2 red or green Thai chiles or 1 serrano chile, thinly sliced.

Step 7

Slice 1½ lb. tomatoes, preferably heirloom, in varying shapes and sizes (cut some into large chunks and others into wedges). Add tomatoes and 1 small shallot, thinly sliced, to bowl with dressing and gently toss to coat.

Step 8

Just before serving, add ½ cup coarsely chopped cilantro and ½ cup mint leaves, torn if large, to tomato salad and gently toss to combine.

Step 9

Serve chicken and rice in skillet with nuoc cham tomatoes alongside.