Prepare the chicken marinade: In a bowl combine 4 tbsp harissa paste, minced garlic, 2 tbsp of the olive oil and a generous pinch (~1 tsp) of salt and a few grinds of black pepper. Mix to a loose paste so it will coat evenly. (Why: the oil helps the harissa spread and penetrate the skin; salt begins seasoning and drawing flavor into the meat.)

Pat the 800 g chicken thighs dry with paper towel. Rub the harissa marinade all over the chicken, getting some under the edges and pressing it into the skin. Cover and refrigerate for at least 30 minutes — up to overnight. (Why: drying the skin first ensures it crisps when seared. Marinating allows the capsaicin and aromatics of the harissa and garlic to infuse the meat.)

Rinse the 300 g jasmine rice under cold water until the water runs mostly clear, then drain. (Why: rinsing removes surface starch for separate, fluffy grains rather than gummy rice.)

Make the coconut‑lime cooking liquid: Zest the 2 limes and reserve 1 tsp zest for garnish. Juice the limes to yield about 60 ml. In a medium saucepan combine the 240 ml light coconut milk, 150 ml water, 60 ml lime juice, 1 tsp salt and the remaining lime zest. Bring just to a simmer. (Why: using part coconut milk and part water keeps the rice light while giving a subtle coconut richness and the lime adds bright acidity to lift the dish.)

Cook the rice: Add the drained jasmine rice to the simmering liquid, stir once to distribute, cover with a tight-fitting lid, reduce heat to the lowest setting and cook undisturbed for 12–14 minutes, or until the liquid is absorbed. Turn off the heat and let sit, covered, for 8 minutes. Then fluff gently with a fork and taste for salt; adjust if needed. (Why: low, steady heat cooks jasmine rice into tender, separate grains; resting lets steam finish cooking evenly.)

While the rice simmers, char the vegetables: Toss the halved Brussels sprouts and carrot batons with the remaining 2 tbsp olive oil, ¾ tsp salt and a generous grind of black pepper. Preheat a grill or a heavy grill pan over medium-high heat until very hot. (Why: high heat is needed to create a good char and caramelization – it concentrates sugars and develops savory Maillard flavor.)

Grill the vegetables: Place the Brussels sprouts cut-side down and the carrots across hot grill grates or pan. Cook without moving for 3–5 minutes until well-browned, then turn so each side gets a bit of char — total 8–10 minutes depending on size. Transfer to a bowl and keep warm. (Why: allowing contact without turning too soon yields a deep crust and sweet flavor.)

Grill the chicken: Preheat the grill or grill pan to medium-high. Shake off excess marinade (don’t rinse), season any uncovered spots with a little salt. Place thighs skin-side down and cook 6–9 minutes until the skin is deeply browned and crisp (watch for flare-ups — move pieces if they catch). Flip and cook another 5–8 minutes, or until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Brush occasionally with a little oil to encourage browning and prevent sticking. (Why: starting skin-side down renders fat and crisps skin; a thermometer ensures safe doneness without overcooking.)

Rest the chicken: Transfer thighs to a cutting board, tent loosely with foil and rest 5–8 minutes. (Why: resting lets juices redistribute so the meat stays moist when cut.)

Finish the rice and plate: Stir the chopped cilantro into the fluffed rice along with a final squeeze of lime to taste and the reserved lime zest (reserve a little for garnish). Taste and season. Divide the rice among 4 plates, top with a chicken thigh, and arrange the charred Brussels sprouts and carrots alongside. Sprinkle chopped cilantro and any remaining lime zest over the whole dish and offer extra harissa or lime wedges at the table. (Why: finishing the rice with herbs and citrus brightens flavors and gives a fresh contrast to the smoky, spicy chicken.)