Preheat your oven to 400°F (200°C) and lightly grease a large rimmed sheet pan. Pat the chicken thighs dry with paper towels, then rub them thoroughly with the jerk seasoning paste and olive oil until fully coated.

In a medium saucepan, combine the rinsed white rice, coconut milk, chicken broth, drained kidney beans, minced garlic, and fresh thyme sprigs. Bring the mixture to a boil over medium-high heat, then cover and simmer on low for 10 minutes until partially cooked.

Place the seasoned chicken thighs skin-side up on one half of the prepared sheet pan. Roast the chicken in the preheated oven for 15 minutes to start cooking the chicken and crisping the skin.

Carefully remove the sheet pan from the oven. Discard the thyme sprigs from the partially cooked rice, then spread the rice and beans mixture evenly onto the empty half of the sheet pan.

Return the sheet pan to the oven and bake for an additional 20 to 25 minutes until the chicken is cooked through to an internal temperature of 165°F (74°C). The rice should be tender and lightly crispy around the edges of the pan.

Remove from the oven and let the chicken rest for 5 minutes. Garnish the entire dish with sliced green onions and serve hot with fresh lime wedges on the side.