Asian Pomegranate Coconut Chicken Skillet

• 6 chicken thighs boneless skinless, trimmed

Rub

• 1 tablespoon olive oil
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 teaspoon black pepper

Pomegranate Coconut Sauce

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

Garnish

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