Mix ginger with canola oil in a bowl to create a marinade. Season with salt and pepper. Add the juice of 1 lime to the marinade. Divide marinade in half.
Place the chicken thighs in a covered dish and allow to marinate at least 20 minutes.
Preheat oven to 425.
Cook the thighs skin side down for 25-30 minutes. Place rice vinegar in a bowl with red onions and allow to marinate.
Cook ecoLife® Jasmine Rice according to package directions.
When chicken is almost done, sauté green beans with remaining marinade in a large skillet for about 10 minutes.
Serve chicken with rice and green beans. Garnish with mint, cilantro, and remaining lime.