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Peel and dice potatoes into 1-inch cubes. Then in the large pot of filled with enough water, bring it to boil on high heat and boil the diced potatoes for 5 minutes or until fork tender. Strain the potatoes and set aside.
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Heat 2 tablespoon or 30 ml vegetable oil in a large pan on medium high heat. Add the cooked rice, breaking it apart. Then season rice with soy sauce and pour eggs onto the rice. Toss everything together until eggs are cooked. Transfer fried rice into a 9×13 baking dish and evenly spread it out.
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Preheat oven to 500 degrees F.
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Heat 1 tablespoon or 15 ml vegetable oil in the same pan on medium-high heat. Fry diced onions until softened. Add in marinated chicken thighs. Brown the chicken on each side for 5 minutes. Next add cooked potatoes, coconut milk, ground turmeric, curry powder and salt. Mix well.
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Spoon the chicken and sauce over fried rice and spread out evenly. Sprinkle shredded cheese over top. Broil in the oven for 5-10 minutes until cheese has melted and browns slightly, monitoring the process. Remove from the oven and serve hot to enjoy!
