Season 4 whole bone in/skin on chicken thighs and set aside for up to an hour before cooking.
Coat the bottom of medium sized skillet with vegetable oil spray and add the seasoned chicken thighs, skin side down. Cook over medium heat for about 20 minutes, or until the chicken has become golden, turn and cook for another 10 minutes on the second side.
Push the chicken to one side and add 1 large thinly sliced onion and sauté until the onions have started to turn golden. Add 2 cloves grated garlic and 1 tbsp dried thyme and stir to combine. Cook for another 5-6 minutes and then remove the chicken to a platter.
Add 1 tbsp curry powder, 1 whole lime, zest and juice, 1 tsp Asian chili sauce (hot) and stir to combine with the onions and cook for 3-4 minutes, then add 1 cup coconut cream and stir to combine. Season with kosher salt and freshly ground black pepper and return the chicken to the skillet.
Garnish with fresh cilantro and serve.
