1. Prep
   1. Debone and dry the chicken thighs. Cut into chunks.
   2. Juice lime
   3. Grate ginger
   4. Thinly slice onion in strips
   5. Thinly slice bell pepper in strips
   6. Chop cilantro
2. Cook
   1. Add chicken, tapatio, and lime juice to a bowl. Season with salt and pepper and mix well. Set aside.
   2. Combine tomatoes, fish sauce, tomato paste, ginger and sugar in a bowl.
   3. Combine rice, coconut milk and ¾ cup water in a saucepan. Cook for about 15 minutes. Add beans and stir. Cook for another 3 to 5 minutes if rice is not done. Fluff, and set aside, covered.
   4. Shaking off excess marinade, add chicken to a hot oiled pan. Brown well on one side (4 minutes) then stir and cook until all pink disappears. Set aside in a bowl.
   5. To the same pan, add the onion and bell pepper and cook until soft (2 to 3 minutes).
   6. Add cumin and cook for about 30 seconds.
   7. Add tomato mixture and ½ cup water to pan. Bring to a boil then reduce to a simmer.
   8. Add chicken pieces and juices. Cover and cook for 2 to 4 minutes.
   9. Season to taste with salt and pepper.

Serve stew over the rice.