Preheat oven to 450°F.
In a mixing bowl stir together the shallots, beer, coconut milk, curry paste, sriracha, and fish sauce.
In a 9x13 baking dish add the chard (or kale or spinach) in an even layer. Add the chicken thighs on top, skin side up. Drizzle with olive oil, then sprinkle evenly with salt, pepper, basil and garlic powder.
Pour the coconut milk around the chicken, avoiding the top of the chicken thighs.
Bake, uncovered for 30 minutes. Rotate the pan and continue to cook until skin has browned and the chicken is cooked through, about another 15 minutes.
Serve over rice, sprinkle with chopped chives.