Prepare the Chicken: Sprinkle the chicken thighs evenly with garlic salt.

Heat 2 tablespoons of canola oil in a large skillet or sauté pan over medium-high heat.

Add the chicken pieces and sear them for about 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set it aside.

Cook the Aromatics: Reduce the heat to medium and add the remaining 2 tablespoons of canola oil to the same skillet.

Stir in the minced ginger and garlic, cooking for 1-2 minutes until fragrant but not browned.

Prepare the Rice Base: Add the rinsed sushi rice to the skillet and stir to coat it in the aromatic oil.

Pour in the chicken broth and coconut milk, stirring well to combine.

Return the seared chicken thighs to the pan, nestling them into the rice mixture.

Simmer: Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.

Let it simmer for 18-20 minutes, or until the rice is tender and the chicken is cooked through.

Cook the Vegetables: In a separate pan, sauté the baby bell peppers and sugar snap peas over medium heat for 4-5 minutes, just until tender-crisp.

Add the scallions and sauté for another minute.

Season lightly with salt, if desired.

Assemble and Serve: Once the rice and chicken are cooked, fluff the rice gently with a fork.

Arrange the sautéed vegetables on top of the chicken and rice.

Garnish the dish with chopped peanuts, fresh cilantro, and a drizzle of Sriracha sauce, if you enjoy heat.

Serve immediately with lime wedges on the side for added brightness.