easy one skillet chamoy chicken - TK

Ingredients

• 4 dried Guajillo peppers, pull off stems and roughly chop
• 8 oz. hot water
• 8 oz. apricot preserve (I like Bon Maman)
• Juice of 1 lime
• Pinch of sea salt (I like course sea salt)
• 6 boneless, skinless chicken thighs cut in about 1 inch pieces
• 1 or 2 ears of sweet corn, out of the husk and silk removed (or 1/2 cup frozen grilled corn kernels)
• 8 scallions
• 1 tablespoon neutral oil, like grapeseed (light olive oil is also ok for this)
• Salt to taste
• lime wedges to serve alongside (optional)
• Chopped cilantro for garnish (optional)
• 1 cup jasmine rice
• 1 1/2 cup coconut milk
• 1/2 cup water