Marinate the chicken: In a bowl, mix chicken thighs with curry paste, fish sauce, salt, black pepper, and 2 tablespoon coconut milk. Coat well and marinate for at least 30 minutes (up to overnight).
Make the satay sauce: In a small pot, combine the remaining coconut milk, peanut butter, curry paste, fish sauce, honey, and lime juice. Stir and simmer for 5 minutes until smooth and fragrant. Taste and adjust for sweetness, saltiness, or acidity.
Make the rice and salad.
Cook the chicken: Grill the chicken thighs over medium-high heat for about 5 minutes per side, or until the internal temperature reaches 165°F.
Assemble the bowls: Serve the chicken with jasmine rice and a side of green salad. Drizzle generously with the peanut satay sauce and finish with green onions and lime wedges.
