Baked Coconut Chicken Thighs with Noodles and Quick Pickles

Prepare the following, adding each to the same large bowl as you complete it: Finely grate or chop 4 garlic cloves (about 1 tablespoon). Peel and finely grate or chop 1 (1-inch) piece ginger (about 1 tablespoon). Juice 2 medium limes until you have 1/4 cup.

Add 1 (about 13-ounce) can full-fat coconut milk, 3 tablespoons packed light brown sugar, 2 1/4 teaspoons kosher salt, 1 1/2 teaspoons ground cumin, and 1 1/2 teaspoons ground coriander. Whisk until the sugar and salt are dissolved.

Cut 1 1/2 pounds boneless, skinless chicken thighs crosswise into 1/2-inch strips. Add to the marinade and toss to combine. If freezing the chicken, transfer everything to a gallon-sized freezer bag and seal the bag. Lay flat on a baking sheet and freeze until solid; freeze for up to 1 month. If cooking the chicken the same day, let marinate at room temperature for 30 minutes, or cover and refrigerate for up to 2 hours.

If the chicken has been frozen, let the package thaw overnight in the refrigerator.

Arrange a rack in the middle of the oven and heat the oven to 450ºF. Transfer the chicken and marinade into a 9x13-inch baking dish and arrange into an even layer. Bake until the sauce is bubbling and the chicken is cooked through and browned in spots, 45 to 55 minutes.

Meanwhile, prepare the remaining ingredients: Juice 2 medium limes until you have 1/4 cup and place in a medium bowl. Add 1/4 cup water, 2 tablespoons packed light brown sugar, and 1/4 teaspoon kosher salt. Whisk until the sugar and salt are dissolved.

Using a mandoline or chef’s knife, trim and thinly slice 1 medium jalapeño pepper crosswise. Peel and cut 1 medium carrot into matchsticks (about 1/2 cup). Add both to the lime mixture and toss to combine. Let sit until ready to serve.

Cut 1/2 medium head savoy cabbage in half through the core. Cut the core out of each piece. Thinly slice the cabbage crosswise into fine ribbons until you have about 3 cups. Pick the leaves from 1/2 bunch fresh mint until you have 1 loosely packed cup.

Bring a large pot of water to a boil over medium-high heat. Add 8 ounces dried rice vermicelli or soba noodles and cook according to package instructions. Drain and divide between 4 bowls (no need to rinse).

When the chicken is ready, divide the cabbage, chicken, and coconut sauce over the noodles. Garnish with the pickled carrots and jalapeño and mint leaves, tearing the leaves into bite-sized pieces if large.