Prepare the Chicken:

o Gently blot the chicken breasts with paper towels to remove excess moisture.

o Season both sides with salt and pepper, then dredge each chicken breast lightly in flour, shaking off any excess.

Sear the Chicken:

o In a large skillet, warm 2 tablespoons of coconut oil along with 1 tablespoon of olive oil over medium-high heat.

o When the oils are hot, place the chicken breasts in the skillet.

o Cook the chicken for 4 to 5 minutes on each side, until they achieve a golden-brown color and are thoroughly cooked.

o Once done, take the chicken out of the skillet and set it aside.

Sauté the Garlic:

o Using the same skillet, toss in the minced garlic and sauté for approximately 30 seconds until it becomes aromatic.

o Take care to avoid burning the garlic.

Make the Sauce:

o Add the coconut milk, chicken broth, and brown sugar to the skillet. Stir well to combine.

o Allow the mixture to reach a gentle simmer and let it cook for 2 to 3 minutes, enabling the sauce to thicken a bit.

Add the Lime:

o Stir in the zest and juice of the two limes. Continue to simmer the sauce for another 2-3 minutes, allowing the flavors to meld together.

o Sample the sauce and modify the flavor by adding salt and pepper as necessary.

Return the Chicken:

o Place the seared chicken breasts back into the skillet, including any juices that have collected. Drizzle some of the sauce over the chicken pieces.

o Spoon some of the sauce over the chicken.

o Reduce the heat to low and simmer for 5 minutes, or until the chicken is heated through and the sauce has thickened to your liking.

Garnish and Serve:

o Sprinkle the chopped cilantro over the chicken and sauce. Serve the chicken breasts topped with the creamy coconut lime sauce, and garnish with additional chopped green onion and cilantro, if desired.

Optional Serving Suggestions:

o This dish pairs beautifully with steamed jasmine rice, quinoa, or a side of sautéed vegetables to soak up the delicious sauce.