Start by trimming any excess fat from the chicken thighs. Pat the chicken dry with paper towels, then season both sides with ground ginger, garlic powder, onion powder, salt, and pepper.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken thighs and cook for about 5-7 minutes on each side, or until they’re nicely browned and cooked through.
In the same skillet, reduce the heat to medium and add coconut milk, pomegranate juice, hoisin sauce, lime juice, soy sauce, rice vinegar, and brown sugar. Stir well to combine, scraping up any brown bits from the bottom of the pan. Allow the sauce to simmer for about 5 minutes.
Add the cooked chicken back into the skillet, along with the garlic powder, dried basil, onion powder, ground ginger, salt, pepper, and Sriracha. Stir to coat the chicken evenly in the sauce.
Once the chicken is heated through, remove the skillet from the heat. Top with crushed peanuts, sweetened coconut flakes, and pomegranate seeds for garnish.
