Trim all fat from the chicken thighs. Cut chicken into 1-inch pieces and transfer to a large mixing bowl. Toss with the curry powder, and season with the salt and pepper.

Mince the garlic and ginger. Cut the red pepper into small, short strips. Halve the scallions lengthwise and cut into 1-inch lengths. Finely zest the lime, removing only the dark green outer skin. Reserve the remaining lime.

Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the minced garlic and ginger and cook, stirring often, until fragrant, about 1 minute.

Add the chicken, bell pepper, and scallions and cook over medium-high heat, stirring often, until chicken is white and vegetables are starting to soften, 3-5 minutes.

Stir in the coconut milk, soy sauce, brown sugar, lime zest, and the juice of the reserved lime. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the sauce has reduced slightly and chicken is cooked through, about 10 minutes.

Stir in the sugar snap peas and cook until tender, about 5 minutes. Season to taste with more salt and pepper.

Chop the cilantro. Spoon the curry into serving bowls, top with cilantro, and serve.