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 This is such a yummy recipe. Super easy, perfect with rice. INGREDIENTS 1 ½ to 2   pounds bone-in, skin-on chicken thighs, at room temperature   Kosher salt and black pepper 2   tablespoons grapeseed or canola oil 1   medium red onion, thinly sliced 3   garlic cloves, finely chopped 1   (2-inch) piece fresh ginger, peeled and finely chopped 1   teaspoon ground cumin ½   teaspoon ground cinnamon ½   teaspoon red-pepper flakes 1   (14-ounce) can cherry or diced tomatoes with their juices 1   (13-ounce) can full-fat coconut milk   Steamed white rice, for serving (optional) 3   tablespoons roughly chopped cilantro 1   lime, quartered, for serving (optional) Step 1 Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the...