Instructions

1. Place the chicken between two pieces of plastic cling wrap and gently pound it to an even thickness. Sprinkle salt and pepper on both sides.
2. Heat coconut oil in a large skillet over medium-high heat.
3. Add the chicken breasts to the skillet and cook for 5-7 minutes, flipping once, until they are browned. It’s okay if they are not fully cooked at this point.
4. Remove the chicken from the skillet and set it aside on a plate. Use a paper towel to wipe the pan and remove any black or brown bits.
5. In the same skillet, add a little more oil along with the chopped onion. Sauté the onion for a few minutes until it softens.
6. Add the paprika, garlic powder, onion powder, fresh ginger, turmeric and jalapeño pepper. Sauté for another couple of minutes.
7. Pour in the chicken stock, lime juice, cilantro, and chili flakes. Bring the mixture to a boil and then reduce the heat to a simmer for about 5 minutes.
8. Add the coconut milk and bring it to a simmer again for another 5 minutes. Add the arrowroot or cornstarch mixed with a tablespoon of water to the skillet.
9. Slightly raise the heat to activate the starch, and once the sauce thickens, reduce the heat back to a simmer.
10. Return the chicken to the skillet, cover it, and cook for another 5-10 minutes or until it is fully cooked.
11. Once cooked, serve the chicken with rice or cauliflower rice, and spoon the sauce over the top. Garnish with cilantro and peppers and enjoy!