Rub the chicken thighs all over with the jerk seasoning paste and let sit for at least 15 minutes to marinate.

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the chicken skin-side down until browned and crispy, about 5 minutes, then flip and cook for 2 minutes. Remove chicken to a plate.

In the same pot, add the diced onion and cook for 3 minutes until softened, then add the minced garlic and cook for another minute.

Stir in the rinsed rice, kidney beans, coconut milk, and chicken broth, scraping up any browned bits from the bottom of the pot.

Nestle the browned chicken thighs back into the pot on top of the rice mixture. Bring the liquid to a boil.

Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes until the rice is tender and the chicken is cooked through.

Remove from heat and let the pot stand covered for 10 minutes to steam the rice.

Fluff the rice with a fork, garnish with sliced green onions, and serve immediately with lime wedges.