In a bowl, combine the chicken, garlic, thyme, onion, ginger, and chile. Let marinate for 1 hour.
Heat the oil in a skillet over medium heat. Add the chicken to the skillet and cook, stirring occasionally, until browned, about 4 minutes. Add the reserved marinade and cook for 1 minute more. Add the coconut milk, cream, and cilantro and lower the heat. Simmer for 6 to 8 minutes.
Recipe courtesy of Mechel Thompson, Maroons, NYC