Preheat the oven to 350 degrees. (If making this solely on stove top, skip this step!)
Heat an oven safe skillet or dutch oven on high heat. Season with 1 tbsp of coconut oil and let it melt. Once the oil is shimmering and lightly smoky, put the chicken thighs into the pan skin side down. Let them sear for 5-6 minutes, until golden brown and crisp. Remove the chicken thighs from the pan and set aside.
There's going to be a lot of chicken fat in the pan. Remove half of the chicken fat, so about 2 tbsp of fat is left.
Reduce the heat to medium and let the pan cool off for a minute. Add the chopped onion and bell pepper to the pan and sauté with a spatula. Season generously with salt (to taste, but I did 3 pinches.) Let them sauté for 6 minutes or so, until tender and fragrant.
Reduce the heat to medium low, then add the garlic, ginger and cilantro to the pan. Sauté for 2-3 minutes, until fragrant.
Pour the coconut milk into the pan, then add the lime juice and basil paste. Stir with a spatula until combined.
Add the chicken thighs, non-skin side down, to the coconut milk mixture. Make sure they are at least halfway submerged in the liquid so they can cook adequately while in the oven!
Transfer the chicken to the oven and cook for 30 minutes, or until the internal temperature of the chicken is at least 165 degrees.
Remove the chicken from the oven. If you are adding sugar snap peas, pour them into the skillet and submerge in the coconut milk mixture. They will end up cooking just by being in the hot liquid! Top with cilantro leaves and stems, plus fresh basil if you have it. Serve immediately and enjoy!