1-Gathering and Prepping Your Ingredients: First off, begin by preparing your ingredients. Slice the 2 large boneless skinless chicken breasts lengthwise to create 4 thin cutlets, then season both sides with 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder. This step builds flavor right from the start, just like how I prep ingredients for my favorite cakes to ensure even cooking.

2-Cooking the Chicken: Next, melt 1 tablespoon of coconut oil or olive oil in a large skillet over medium-high heat. Sear the chicken for 3 to 5 minutes per side until it’s golden and nearly cooked through, then set it aside. This browning adds a nice depth that really makes the dish pop for more ideas on searing proteins, check out our healthy meal ideas section on the blog.

3-Building the Sauce: Now, add another tablespoon of coconut oil to the skillet and sauté the diced medium onion for 4 to 5 minutes until it’s softened. Stir in the 5 minced garlic cloves, 2 teaspoons fresh grated ginger, and optional diced serrano or jalapeño chili pepper, cooking for 1 more minute to release those aromatic flavors. Pour in 1½ cups of low-sodium chicken broth and bring it to a boil, then reduce the heat to medium-low and mix in ¼ cup fresh lime juice, 1 tablespoon brown sugar, and 2 teaspoons soy sauce. Let it simmer for about 5 minutes to reduce slightly, creating a base that’s full of taste.

4-Finishing the Dish: Stir in the 1 can (15 ounces) of coconut cream or full-fat coconut milk and return everything to a simmer. If you want a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon water and mix it in. Finally, return the chicken to the skillet, cover, and cook for 1 to 2 minutes until it’s fully cooked and heated through. Serve it up hot, garnished with fresh cilantro and red chili flakes, and maybe a squeeze of extra lime juice for that zesty kick.