How to Make It
Cook rice according to package directions.
Pat chicken dry with paper towels and season with ½ teaspoon salt. Heat oil in a large cast-iron skillet over medium-high. Cook chicken, skin side down, until browned and crispy, 5 to 7 minutes. Flip, cover, and cook until cooked through, about 8 minutes. Transfer to a plate. Add scallions to skillet and cook until charred, 1 to 2 minutes. Transfer to a small bowl and set aside.
Add broccoli and ½ cup water to skillet. Cover and cook until tender, 3 to 4 minutes. Uncover and stir in cooked rice and remaining ½ teaspoon salt. Remove from heat.
Whisk peanut butter, coconut milk, ginger, garlic, and 2 tablespoons water in a small bowl. Serve chicken with rice and broccoli. Drizzle with peanut sauce and top with peanuts. Serve with lime wedges.