In a large pot, heat coconut oil over medium-high heat. Sauté onions until soft, then add garlic. Stir in garam masala, cinnamon, ginger, and a pinch of cayenne pepper. Sauté for a minute until fragrant.
Reduce heat to medium-low. Add water, crushed tomatoes, rice, and coconut milk. Nestle in the chicken thighs. Ensure they are fully submerged. Cover and simmer for 30 minutes, stirring occasionally.
Once chicken reaches 165°F (74°C), remove it to a plate. Dice or shred the chicken.
Return chicken to the pot. Stir gently to combine. Simmer for an additional minute to meld flavors.
Serve hot, garnished with fresh cilantro if desired.
Notes
LeftoversStore in the refrigerator for up to 4 days or freeze for up to 3 months. Allow to thaw in the refrigerator. Reheat in the microwave or on the stove with a splash of water.