Combine skinless chicken thighs with minced garlic and half of the oyster sauce. Season with salt and pepper, then let it sit for about 15 minutes.

In a saucepan, heat a splash of coconut milk. Stir in Thai yellow curry paste, chopped coriander stalks, and remaining oyster sauce. Cook for 2-3 minutes until fragrant. Add water and remaining coconut milk; bring to a boil, then simmer for 10-15 minutes until slightly thickened.

In a frying pan, heat olive oil over medium-high heat. Cook marinated chicken for about 6-7 minutes per side until charred and fully cooked. Adjust broth seasoning with lime juice, salt, sugar, and pepper to taste.

Divide cooked rice into bowls. Top with creamy curry sauce, sliced chicken, and drizzle of chili oil. Garnish with crispy fried onions and fresh coriander leaves.