In a large dish add the chicken thighs, garlic, coconut milk, lime zest and juice, sriracha, thai chili sauce, and curry powder. Mix and allow the chicken to marinate for 30 minutes or for best results, over night.
Cook the jasmine rice by pouring 1 1/2 cups of rice into a pot followed by 3 cups of water. Bring to a boil, and once boil has been reached reduce heat to low, cover and allow to cook for 12 minutes.
Place sliced onions into a bowl and cover with water and vinegar. Allow to sit for 15-20 minutes.
Cook the chicken in a pan placed over medium high heat, or feel free to cook on the grill. Once chicken is cooked, about 10-14 minutes, remove from heat and slice into bite sized pieces.
In a bowl mix together the dressing ingredients: coconut milk, sriracha, lime juice, and soy sauce. Stir well to combine.
Build your bowl. Start by adding rice, followed by the dressing, then the chicken, pickles, cucumbers, chillies, cashews, and cilantro. Add additional dressing on top if you'd like. Enjoy!
