Combine the Marinade: Start by placing the coconut milk, lime zest and juice, curry powder, paprika, grated ginger, crushed garlic, hot sauce, salt, and black pepper into a ziplock bag. Mix well until the marinade is well-combined.

Marinate the Chicken: Add the chicken thigh fillets to the bag, ensuring they are fully submerged in the marinade. Seal the ziplock and gently shake to coat the chicken evenly. Set the bag aside to marinate for at least 3 hours, but overnight is preferable to deepen the flavor.

Prepare for Cooking: When you’re ready to cook, remove the chicken from the marinade and let the excess drip off; reserve the marinade for the sauce. Brush the grill or skillet with oil and heat to medium-high.

Cook the Chicken: Place the chicken on the grill or in the skillet. Cook for about 7 minutes on the first side, then flip and cook for another 5 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Rest the Chicken: Transfer the cooked chicken to a plate and loosely cover it with foil. Let it rest for 5 minutes, allowing the juices to redistribute within the meat for optimal tenderness.

Make the Sauce: While the chicken is resting, pour the reserved marinade into a small saucepan. Add the water and bring to a simmer over medium heat. Cook for at least 10 minutes or until thickened to your desired consistency, stirring occasionally.

Serve and Enjoy: Slice the chicken if desired and serve it drizzled with the warm sauce. Garnish with fresh coriander leaves for an extra burst of flavor.