Asian Pomegranate Coconut Chicken Skillet

• 6 boneless skinless chicken thighs, trimmed

Rub

• 1 tablespoon olive oil
• 1 tsp EACH ground ginger, garlic pwdr
• 1/2 tsp EACH onion pwdr, salt
• 1/4 teaspoon pepper

Pomegranate Coconut Sauce

• 3/4 cup quality coconut milk (I like Chaokoh)
• 3/4 cup pomegranate juice
• 3 tablespoons quality hoisin sauce (like Lee Kum Kee or Kikkoman)
• 2 tablespoons lime juice
• 1 tablespoon low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tsp EACH garlic pwdr, dried basil
• 1/2 tsp EACH onion pwdr, ground ginger
• 1/4 tsp EACH salt, pepper
• 1 1/2 teaspoons Sriracha/Asian hot red chili sauce (more or less to taste)

Garnish

• 1/2 cup peanuts, crushed (or more to taste)
• 1/3 cup sweetened coconut flakes (or more to taste)
• 3 tablespoons pomegranate seeds (or more to taste)
• cilantro