Preheat your oven to 350℉. This ensures the dish will cook evenly and thoroughly.
Pat dry the chicken thighs with paper towels, removing excess moisture. Season them generously with salt and pepper. This gives the chicken a nice flavor base.
In a large pan, preferably a braiser, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken thighs and sear them for about 5-7 minutes on each side until they are nicely browned. Don’t worry if they’re not fully cooked; they will finish cooking later.
Once browned, transfer the chicken to a plate and lower the heat to medium. In the same pan, add the chopped onion. Cook for about 5 minutes until softened, stirring occasionally to avoid burning.
Add the minced garlic, ginger, cumin, and Gochujang paste to the pan. Stir everything together, scraping up any brown bits from the bottom of the pan. Cook this mixture for another minute until fragrant.
Now it’s time to add the rice! Stir it in and cook for 2 minutes, which helps to toast the grains and enhance their flavor.
Pour in the coconut milk, water, and the fish sauce. Stir everything together and bring the mixture to a gentle boil.
Once boiling, add the green beans to the pan and then return the seared chicken thighs back into the pot. Cover with a lid.
Transfer the pan to the preheated oven and cook for about 20 minutes or until the rice is fully cooked, and the liquid is absorbed. The chicken should be tender and juicy.
Finally, remove the pan from the oven and garnish with fresh cilantro. Serve hot, and enjoy the fruits of your labor!
