Trim the excess skin and fat off the thighs.

You can store the excess skin in the freezer and once you have enough, make Crispy Chicken Cracklings.

 Pat dry the chicken thighs and season with salt and pepper.

 Heat a large pan greased with a tablespoon of ghee or coconut oil over a high heat.

Once hot, add the chicken thighs in a single layer, skin side down.

Cook over a medium-high heat for 5 minutes.

Then, turn on the other side and cook for another 3 minutes.

Remove the chicken from the pan and set aside on a plate.

Grease the pan with the remaining ghee.

Add sliced onion and garlic and cook for 2-3 minutes, until fragrant.

Add sliced green pepper and cook for another minute.

Pour in chicken stock and coconut milk.

Add Thai curry paste and lime juice.

Season with salt and pepper to taste.

Place the chicken, skin side up, back in the pan and cook for about 10 minutes.

Then, place the pan under a broiler to crisp up for 3-5 minutes.

Remove from the oven and let it cool for 5 minutes.

Serve with cauliflower rice (steamed or pan-roasted), and optionally garnish with sliced chili peppers, lime juice and cilantro.