Coconut Chicken with Chickpeas and Lime

This is a variation on the Alison Roman dish in her new cookbook Nothing Fancy.  The only deviation is to add a handful or two of chopped greens while it is cooking.

1 whole chicken, cut up into pieces
salt, pepper, canola oil
4 cloves garlin, thinly sliced
1 large onion, thinly sliced
2 Tbs. Gochujang
2 Tbs. grated ginger
2 Tbs. sliced fresh tumeric (or 1 Tbs. dried)
1 Tbs. ground cumin
2 tsp. crushed red pepper flakes
28 oz. coconut milk
3 c. broth
2 (15 oz.) cans of chickpeas
1 c. fresh cilantro
2 tsp. fish sauce
2 limes quartered
1/2 c. chopped peanuts (optional)

Season the chicken with salt and pepper.  Heat oil in a heavy metal pan.  Sear the chicken, about 10 minutes.
Remove chicken, and add garlic and most of the onion to the pot.  Add the gochujang, ginger, turmeric, cumin,  crushed red pepper flakes, and cook until there is caramelization.  Add the coconut milk and broth and simmer, add back in the chicken, add the chickpease, salt and pepper to taste.  Cook for 45 minutes, half of it uncovered.
Add the fish sauce, and serve with thinly sliced red onion, chopped cilantro, and sliced limes.