Thai Roast Chicken Thighs With Coconut Rice

Ingredients

• Zest and juice of 1 lime
• 1" piece ginger, peeled, finely grated, plus 3 peeled slices
• 2 garlic cloves, finely chopped
• ⅓ cup coconut palm sugar or (packed) light brown sugar
• ¼ cup fish sauce
• 1 13.5-oz. can unsweetened coconut milk, divided
• 2 tsp. freshly ground black pepper, plus more
• 2 lb. skin-on, bone-in chicken thighs (4–6)
• ½ medium head of green cabbage, stem trimmed, sliced into 1"-thick wedges
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
• 1 cup white jasmine rice, rinsed until water runs clear
• Cilantro leaves with tender stems and lime wedges (for serving)