Cook rice according to package instructions.

Preheat the oven to 350 degrees F and lightly grease or spray a large 9” x 13” casserole dish.

While rice is cooking, prepare the rest of the recipe. Heat a large skillet or pot over medium heat and add the avocado oil. Add the chopped onion, broccoli, and garlic and cook, stirring occasionally, until onion and broccoli have softened but are still al dente, about 2 to 3 minutes.

Scoot the vegetables off to one side of the skillet and add the chopped chicken thighs. Allow them to brown without touching for 2 minutes. Flip and cook another 2 to 3 minutes, until browned but not cooked through. Stir everything together and remove from heat.

In a large mixing bowl, Add the rice, coconut milk, sea salt, black pepper, and 1 cup of the grated cheese. Stir well to combine.

Transfer the rice mixture to the pot with the sauteed veggies and chicken and stir well.

Pour the casserole mixture into the casserole dish. Bake on the center rack of the preheated oven for 30 to 40 minutes, until bubbly and cheese begins turning golden-brown.

Serve and enjoy!