Meanwhile, cook the miso coconut chicken! Let’s start by frying up those shallots and garlic.
Add the olive oil and the SLICED shallot to a 10-inch cast iron skillet over medium heat. Cook for 6 to 8 minutes, stirring frequently, until just beginning to brown. Add the SLICED garlic and continue cooking until the shallots and garlic are deep golden brown. Turn off the heat and transfer shallots and garlic to a paper towel.
Pour all but 1 tablespoon of the shallot oil into a jar and reserve for another use (ideas below!). Return skillet to medium heat and add the MINCED shallot, garlic, and ginger. Cook, stirring constantly, for 30 to 45 seconds, until very fragrant and beginning to soften but not brown.
Stir in the coconut milk, chickpeas, and water and stir until the coconut cream melts into a liquid. Cook over medium heat for 5 minutes to reduce slightly.
Stir in the miso and smash about half of the chickpeas with the back of a spoon. Season the chicken with salt and pepper and add to the skillet. Cook for 4 minutes on the first side, then flip and cook for an additional 3 minutes on the second side.
Stir in the cilantro and lime juice. Serve over ginger rice, with crispy shallots and garlic and cilantro on top.