Heat the oil in a non-stick pan over medium heat.
Season both sides of the chicken with 1/3 of the curry powder and season with salt. Cook on both sides until golden brown and the internal temperature reaches 160°F using a thermometer, then remove from the pan and set aside.
In the same pan, combine onion, rice, broth, thyme, salt, sugar, and remaining curry powder. Stir well.
Bring to a boil, then reduce to a low simmer. Cover with a lid and cook until the rice is tender.
Return the chicken to the pan along with the coconut milk. Simmer for 5 minutes.
Remove the thyme sprigs before serving. Garnish with cilantro.