Start with the coconut rice! Add the rice, coconut milk, water, coconut sugar, and salt to a pot and bring to a boil over high heat. Reduce to low, cover, and simmer for 16 to 18 minutes until rice is tender. Stir several times to make sure the coconut milk doesn’t scorch. Remove from heat and let sit until you’re ready to eat, at least 10 minutes. Fluff with a fork.
Place the chicken into a gallon ziplock bag along with the oil, salt, spices, and lime zest and juice. Seal the bag, and shake to coat all of the chicken.
Allow the chicken to marinate at room temperature for at least 15 minutes while you preheat your grill and make the salsa. Note: if you have time to marinate it in the refrigerator overnight, that’s even better! But not necessary to the success of this recipe.
Preheat grill to medium-high.
Toss the red onion and jalapeño in a large bowl with 1 tablespoon olive oil. Season with a big pinch of salt.
Place the chicken, red onion slices, and jalapeño on the grill. Note: don’t wash the bowl that the onion and jalapeño were in! You’re going to make your salsa in there and any leftover oil is fine.
Now you’ve gotta pay attention! You’re grilling multiple things for different amounts of time. Grill the salsa ingredients for 3 to 4 minutes per side, until quite charred but not burnt! It doesn’t matter if the red onion falls apart, you’re apart to chop it up for the salsa. Remove onion and jalapeño from the grill. Grill the chicken for 6 minutes per side, until the chicken has nice grill marks and is cooked through. Remove from the grill.
Note: if your chicken thighs seem really small and puny, cook for less time! If they seem huge, you might need longer! They can vary so much. If you want to be totally sure, use an internal thermometer and remove from the grill when they hit 160°F (they’ll keep cooking off the heat to reach 165°F).
While the chicken is finishing up on the grill, make the salsa. Finely chop the red onion and jalapeño (remove the seeds if you don’t like things spicy!) and place in the big bowl you used already. Squeeze in the lime juice, stir in the strawberries, avocado, cilantro, remaining 1 tablespoon extra-virgin olive oil, and a big pinch of salt. Toss to combine. Taste and season with more salt if desired.
Serve chicken over coconut rice with salsa.