Step 1

Make the coconut rice

Step 2

In a large bowl, whisk together the ⅔ cup oil, orange zest, ½ cup orange juice, honey, salt, and pepper, until combined

Step 3

Transfer ½ cup of the marinade to a small bowl.Add the chicken to the marinade in the large bowl along with the minced garlic

Step 4

You can also use a gallon plastic zip-top bag for this step

Step 5

Turn the chicken until coated with the marinade

Step 6

This step can be done up to 2 hours ahead

Step 7

Place the chicken covered in the refrigerator until ready to use

Step 8

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high

Step 9

Working in batches, add the chicken thighs in a single layer and cook, undisturbed, until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 4 to 6 minutes per side

Step 10

Add the remaining 1 tablespoon oil, as needed

Step 11

Transfer the chicken to a cutting board

Step 12

Let rest for 5 minutes, then cut into ½-inch-thick slices

Step 13

Pour ¼ cup of the reserved marinade over the chicken and toss to coat.While the chicken is cooking, make the ginger jalapeño sauce

Step 14

In a blender, blend the canola oil, jalapeños, garlic clove, ginger, scallions, sugar and salt.In a small bowl, combine the cucumber, mango, the remaining ¼ cup reserved marinade, and the remaining 1 tablespoon orange juice or to taste

Step 15

To serve, divide the coconut rice among 6 bowls

Step 16

Top with the chicken and cucumber-mango salad

Step 17

Garnish with fresh cilantro

Step 18

Drizzle with the ginger jalapeño sauce