Before chopping your vegetables, you'll want to let your chicken start marinating. In a large bowl, combine the olive oil, garlic, soy sauce, apple cider vinegar, lime juice, honey, ginger, allspice, cinnamon, thyme, cayenne, sea salt and black pepper and whisk until everything is well combined. Add the chicken thighs and stir to coat them completely.
Set the bowl aside and let the chicken marinate while you prepare the rest of the ingredients.
For the rice, heat olive oil over medium heat in a large skillet or Dutch oven with a lid.
When the oil is hot, add the chicken thighs and saute for about five minutes on each side. Remove them from the pan and set them aside.
Add the green onion and bell pepper to the pan and saute for several minutes until they're both soft.
Pour in the coconut milk and the rice and stir to combine. Bring the temperature up to medium-high heat and add in the pineapple, stirring again.
Place the browned chicken, any juices, and the remainder of the marinade on top, and cover with the lid.
Reduce heat to low and simmer for 20 to 25 minutes, or until the rice is cooked through. Serve immediately.