4 lb. boneless, skinless chicken thighs, cut into 1 1⁄2″ pieces
1⁄4 cup fresh lime juice
2 tbsp. curry powder
1⁄4 cup coconut oil
Kosher salt and freshly ground black pepper, to taste
1 tsp. ground allspice
3 cloves garlic, finely chopped
3 scallions, finely chopped
3 sprigs thyme
2 carrots, thinly sliced
1 chayote squash, cut into 1⁄2″ cubes
1 russet potato, peeled and cut into 1⁄2″ cubes
1 (1″) piece ginger, minced
1 cup coconut milk
1 Scotch bonnet or habanero chile, slit in half lengthwise
Cooked white rice, for serving