Trim excess fat from 1 1/4 lb chicken thighs and cut the chicken into small bite-sized pieces.

Grate the 1-inch piece of ginger and mince 2–3 garlic cloves; thinly slice the 3 green onions, keeping white and green parts separate.

Zest and juice 1–2 limes into a mixing bowl.

Add chicken, ginger, green onion whites, lime zest and juice, 2 tbsp brown sugar, and 1 1/2 tsp salt to the bowl.

Mix the chicken marinade thoroughly and let it stand while preparing the rice.

Place 2 cups jasmine rice, 1 1/2 cups water, 1 can coconut milk, and a pinch of salt in the electric pressure cooker.

Pressure-cook the rice for 3 minutes and allow a natural pressure release for 10–15 minutes.

Heat 1 tbsp olive oil in a large skillet over medium-high heat.

Add the marinated chicken to the hot skillet and cook until browned and caramelized, about 7–9 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the baby spinach and cook just until wilted, about 1–2 minutes.

Remove the skillet from the heat and fold in the chopped roasted peanuts, cilantro, and green onion tops.

Fluff the coconut rice and divide it among four bowls.

Spoon the ginger peanut chicken over the coconut rice and serve immediately.