In a large pot, heat the vegetable oil over medium heat. Add the chicken, skin-side down until fat starts to render, about 4-5 minutes. Flip and cook on other side for about 4-5 mins.

Add the garlic, pepper, red pepper flakes, and stir for 30 seconds. Add the coconut milk, vinegar, soy sauce, water, brown sugar, salt, and bay leaves, and let the mixture come to a boil. Reduce heat to medium-low and simmer, covered, until the chicken is cooked through, tender, and slightly falling off the bone, about tender 25-30 mins. Stir halfway through.

Uncover the pan then increase the temperature to medium and simmer the sauce until slightly thickened, about 5 minutes. Stir constantly. Taste the sauce and add salt as needed to your desired taste. Serve chicken and sauce over rice and garnish with green onions.