In a large braiser or heavy skillet, heat the coconut oil over medium heat. Add the garlic, whole peppercorns, freshly cracked pepper and red pepper flakes. Sauté until the garlic is softened and the mixture is fragrant, about 5 minutes.
Add the chicken, skin-side down, and cook, undisturbed, for 5 minutes.
Add the coconut milk, coconut vinegar, soy sauce, bay leaves and 1/2 C water. Stir to combine. Bring to a boil. Reduce heat to low and simmer until the chicken is just cooked through, about 45 minutes to 1 hour.
Cover and remove from heat.
Prepare the rice, according to package instructions.
Serve the chicken and sauce over rice.
This is my adapted version of the Coconut Milk Chicken Adobo by Angela Dimayuga from New York Times Cooking.