Bone-in chicken thighs get a hard sear in a cast-iron skillet until the skin turns deep golden, then simmer low and slow in a fragrant coconut milk sauce built on turmeric, ginger, garlic, and warm Ceylon cinnamon. Carrots and zucchini soften right in the same pan, soaking up all that spiced, savory-sweet broth, while coconut aminos and a splash of apple cider vinegar round out the flavor with a little brightness and tang. Everything cooks down to a glossy, spoon-coating sauce, finished with fresh cilantro and a squeeze of lime for a pop of acidity. It's a one-skillet dinner built entirely on whole-food ingredients — real chicken, real vegetables, real bone broth — which makes it a genuinely solid fit for a Paleo table. Serve it straight from the skillet for a cozy, low-fuss meal that still feels a little special.
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Pat the chicken thighs completely dry with paper towels and season all over with 3/4 tsp of the salt.
Heat the coconut oil in a 12-inch cast-iron skillet over medium-high heat until shimmering and just beginning to smoke. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.
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