Remove the skin of the ginger using a small spoon then finely chop. Add to a small bowl and set aside.

Add the oil while preheating the pot to 425°F/218°C (medium-high).

Using a paper towel, thoroughly dry the chicken.

Generously season the chicken thighs with kosher salt and black pepper.

Once the pot is preheated, carefully place the chicken thighs skin side down in the pot. Sear on the first side for 5 minutes.

Using a pair of tongs, carefully flip each chicken thigh and continue searing for 3 more minutes.

Transfer the cooked chicken thighs from the pot to a paper towel lined plate or tray.

Pour the fat and oil from the pan into a small bowl, and return 1 tablespoon of the fat to the pot, then preheat the pot to 325°F/162°F (medium).

Add the peppers and onion and cook for 4 minutes, stirring frequently.

Add the garlic and ginger and cook for 30 seconds, stirring continuously.

Stir to combine.

Add the seared chicken thighs to the sauce and cover with a tight fitting lid. Set the temperature to 215°F/101°C (low) and brasie for 45 minutes.

Remove the cooked chicken and set aside. Continue cooking the sauce without a lid for 10 minutes, whisking occasionally, until reduced and thickened. After 10 minutes turn the heat off before continuing with the recipe.

Strain the sauce through a fine mesh strainer into a blender, making sure to reserve the vegetables.

Blend the sauce on medium speed until smooth and creamy in texture, then transfer the sauce to a medium bowl.

Whisk or stir in the salt, lime juice, and cilantro.

Return the cooked chicken and the sauce and continue cooking at 215°F/101°C for 6 more minutes, uncovered, until heated through.

Divide the chicken thighs among serving dishes and top with the curry sauce. Garnish with lime wedges and picked cilantro leaves and serve immediately.