In a large bowl or resealable plastic bag, combine coconut milk, curry powder, turmeric, cumin, coriander, maple syrup, minced ginger, pressed garlic cloves, lime zest, and lime juice. Mix well to combine.

Add the chicken thighs to the marinade, ensuring they are well coated. Seal the bag or cover the bowl and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to meld.

Once marinated, remove the chicken thighs from the refrigerator and let them sit at room temperature for about 15-20 minutes.

Preheat your grill or stovetop pan over medium heat. If grilling, lightly oil the grates to prevent sticking.

Grill the chicken thighs for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (75°C). If cooking on the stovetop, cook for a similar amount of time until golden brown and cooked through.

While the chicken is cooking, prepare the sauce. In a saucepan, pour the remaining marinade along with 1/2 to 1 cup of water. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to kill off any bacteria and thicken slightly.

If the sauce needs further thickening, mix 2 teaspoons of arrowroot powder with 2 tablespoons of water to create a slurry. Add the slurry to the sauce and simmer for an additional 1-2 minutes, stirring constantly, until the sauce reaches the desired consistency.

Once the chicken is cooked through and the sauce is ready, serve the chicken thighs with a generous spoonful of sauce drizzled on top. Garnish with fresh lime wedges and chopped cilantro, if desired.

Enjoy your flavorful Coconut Curry Chicken Thighs with Lime Zest! Serve alongside steamed rice or your favorite vegetables for a complete meal.