In a blender, combine garlic, onion, Scotch bonnet, soy sauce, olive oil, brown sugar, thyme, allspice, paprika, and cinnamon. Blend until smooth. Taste carefully (use a spoon, not your finger!) and add salt if needed.

Place chicken thighs in a bowl and pour the marinade over them. Massage the sauce into the meat, making sure every piece is coated. Cover and refrigerate for at least 1 hour (overnight is even better!).

In a saucepan, combine rinsed rice, coconut milk, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes. Remove from heat and let it steam, covered, for 5 minutes. Fluff with a fork.

Heat a grill pan over medium-high. Shake excess marinade off the chicken and cook for 6–7 minutes per side, until charred and cooked through. If baking, arrange chicken on a lined baking sheet at 400°F for 20–25 minutes.

Slice the chicken, layer it over the coconut rice, and squeeze fresh lime juice on top. Garnish with cilantro if using.