In a small pot or skillet, warm 1 tablespoon olive (or coconut) oil over medium-high heat. Cook 1 heaping tablespoon red curry paste for 30 seconds to 1 minute, until very fragrant. Stir in 1/2 can coconut milk, heaping tablespoon almond butter (chunky or smooth both work), 1 tablespoon coconut aminos, and 2 teaspoons fish sauce. Whisk until smooth. Bring to a boil over high heat, then reduce to medium and continue cooking, stirring often, until thickened to the consistency of a thin yogurt. Taste and adjust seasoning as needed.
Meanwhile warm 1 tablespoon oil in a 12-inch ovenproof skillet or pot (such as a braiser or Dutch oven) over medium-high heat. Cook 1 bunch thinly sliced scallions (but save 2 tablespoons for garnish!!!) and 10 minced garlic cloves until tender, about 3 minutes. Stir in 1 bag of cauliflower rice and crank the heat up to high. Cook for 4 to 5 minutes, until tender and no liquid remains in the skillet. Stir often! We want it to get color but not burn, we are cooking on high heat so that the moisture evaporates instead of getting soggy rice! Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and remove skillet from heat.
Place 2 pounds of chicken thighs right on top of the cauliflower rice. Coat with oil and season with salt and pepper. Broil for 7 minutes. Meanwhile, toss 12 ounces halved snap peas in a large bowl with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
After broiling the chicken for 7 minutes, throw those snap peas right on top! Try to avoid covering the chicken if possible, but it’s OK if there’s some overlap.
Broil for another 3 to 4 minutes, until the snap peas are tender. Garnish with the reserved scallions and 1 tablespoon toasted sesame seeds.