Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.

In a large Dutch oven, heat 2 tablespoons of the oil over medium. Work in two batches to brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.

Add the remaining 1 tablespoon oil, the ginger, and the garlic to the empty pot, and stir until fragrant, about 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate, and bring to a boil over high.

Cover and bake until all of the liquid is absorbed, rice is tender, and chicken is cooked through, about 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.