Soak the uncooked white rice in a couple of inches of water for 15 minutes. While you are doing so, prepare the rest of the recipe. Once the rice has finished soaking, drain all of the water.

Heat the avocado oil in a large skillet with a deep lip over medium-high heat. Saute the onion, stirring occasionally, until it has softened and has begun to turn golden brown, about 5 to 8 minutes. If the onion starts darkening too quickly at any point, turn the heat down to medium heat.

Add the garlic and fresh ginger to the skillet and continue sauteeing for a minute or two, until the garlic is fragrant.

Transfer the chopped chicken thighs to the skillet and stir everything around well. Allow the chicken to brown for 2-3 minutes.

Scrape any browned bits off the bottom of the pan using a wooden spoon before pouring in the drained white rice, coconut milk, and broth. Add in the lime zest, lime juice, fish sauce, ground turmeric, chopped red bell pepper and carrots (the remaining ingredients except for the chopped zucchini). Stir everything well and bring the mixture to a full boil.

Reduce the heat to low, cover the skillet, and cook for 15 minutes at a gentle simmer.

Stir in the chopped zucchini and salt and cook for another 10-15 minutes, or until the zucchini reaches your desired level of doneness. Note: I remove the skillet from the heat at this point and allow the residual heat to cook the zucchini so that it stays snappy.

Taste the coconut lime chicken and rice for flavor and add more sea salt, lime zest, or lime juice to your personal taste. In addition to the lime that is inside the recipe, I like serving the meal with fresh lime wedges so that people can self-administer the lime flavor. Serve in big bowls, with chopped green onions (and/or fresh cilantro or basil) and enjoy!