Marinate the Chicken: In a bowl, combine chicken thighs with curry powder, paprika, thyme, allspice, salt, and pepper. Let it marinate for at least 30 minutes for maximum flavor.

Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onions, bell pepper, and garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.

Brown the Chicken: Push the sautéed vegetables to the side and add the marinated chicken thighs to the pot. Brown the chicken on both sides, about 5 minutes per side.

Add Rice: Pour in the rice, stirring well to coat it with the flavors from the pot.

Add Liquids: Pour in the coconut milk and chicken broth. Stir to combine everything.

Bring to a Boil: Increase the heat until the mixture comes to a gentle boil.

Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the rice is cooked and the liquid is absorbed.

Check Chicken: Ensure the chicken is fully cooked (internal temperature should reach 165°F or 75°C). If necessary, cook a few minutes longer.

Fluff the Rice: Once cooked, remove the pot from heat. Let it sit covered for 5 minutes. Then, fluff the rice with a fork.

Garnish and Serve: Serve the dish garnished with fresh cilantro or parsley, and lime wedges on the side for an added zest.