In a large mixing bowl, combine full-fat coconut milk, low-sodium soy sauce, brown sugar, minced garlic, grated ginger, fresh lime juice, turmeric powder, and chili powder. Whisk until well blended. Add the chicken thighs, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 30 minutes.

Heat a large skillet over medium-high heat, adding a tablespoon of oil to the pan. Allow the oil to shimmer before proceeding.

Remove the chicken thighs from the marinade, reserving it for later use. Place them in the hot skillet, cooking for 5-7 minutes on each side until golden brown.

Pour the reserved marinade over the seared thighs in the skillet. Cover the pan and reduce heat to medium-low. Simmer for about 15-20 minutes or until cooked through.

Remove from heat and let the chicken rest for a few minutes. Plate the chicken thighs and drizzle with the creamy sauce. Garnish with freshly chopped coriander before serving.