1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1/4 teaspoon ground turmeric 4 boneless chicken thighs (about 3/4 pound) 1/4 cup shredded coconut 1 tablespoon oil 2 serrano chiles, diced 1 onion, minced 3 cloves garlic, minced 1 cup coconut milk 2 tablespoons lime juice

Step 1 Heat the oven to 350 degrees.

Step 2 Combine the salt, cumin, coriander, cayenne and turmeric in a small bowl. Rub the mixture onto the chicken and let stand 5 minutes.

Step 3Meanwhile, spread the coconut on a baking sheet and toast until golden brown, stirring once, 5 minutes. Remove it from the oven and set aside. Increase the oven temperature to 400 degrees.

Step 4Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until evenly browned, about 3 minutes a side. Transfer the chicken to a baking dish and bake until the chicken is cooked through, about 6 to 8 minutes.

Step 5While the chicken is in the oven, add the chiles, onion and garlic to the skillet. Cook, stirring constantly, until the onion and chiles have softened, about 4 minutes. Add the coconut milk and lime juice and cook until reduced by about 1/4, about 4 minutes.

Step 6Return the chicken to the skillet and spoon the sauce over the top. Cook over medium-low heat 2 minutes. Serve the chicken over the Cilantro-Mint Rice. Top with the toasted coconut.

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