Heat 1 to 2 tablespoons of neutral oil in a large heavy pot over medium heat.

Add the chopped onion, minced garlic, and bell pepper. Cook, stirring occasionally, until softened, about 4 to 5 minutes.

Pat the chicken thighs dry and season both sides with salt, pepper, and the jerk seasoning.

Push the softened vegetables to the side of the pot to make room. Add the chicken thighs skin-side down and brown for 4 to 5 minutes per side until golden.

Pour in the rice, coconut milk, and chicken broth. Stir gently to combine, scraping up any browned bits on the bottom.

Bring the mixture to a gentle boil.

Reduce the heat to low, cover the pot tightly, and simmer without lifting the lid for 20 to 25 minutes, or until the rice is tender and the liquid is absorbed.

Check that the chicken reaches a safe internal temperature of 165°F; thighs are often more tender around 175°F.

Remove the pot from heat and let it rest, covered, for 5 minutes.

Fluff the rice with a fork, arrange the chicken on top or stir it through, and garnish with chopped cilantro before serving.