Step 1: Marinate the Chicken
In a medium bowl, combine the chicken chunks with 2 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp oil, ground coriander, salt, and pepper. Toss to coat evenly. Let it marinate at room temperature for 15-20 minutes while you prep the other ingredients.

Step 2: Sear the Chicken
Heat the coconut oil (or neutral oil) in a large skillet over medium-high heat. Using a slotted spoon, remove the chicken from the marinade (let excess drip off) and add it to the hot skillet in a single layer. Reserve the marinade. Sear the chicken for 3-4 minutes per side, until golden brown on all sides but not fully cooked through. Remove the chicken to a clean plate.

Step 3: Sauté the Aromatics
Reduce the heat to medium. In the same skillet, add the minced garlic, ginger, and red chilies or pepper flakes. Sauté for 1-2 minutes until very fragrant, being careful not to burn the garlic.

Step 4: Build the Coconut Lime Sauce
Pour the reserved marinade into the skillet—it will sizzle and steam. Cook for 1 minute. Then, pour in the entire can of coconut milk, stirring to scrape up any browned bits from the bottom of the pan. Add the lime zest, lime juice, fish sauce, and brown sugar. Stir well to combine.

Step 5: Simmer and Combine
Bring the sauce to a gentle simmer. Return the seared chicken (and any accumulated juices) to the skillet, nestling the pieces into the sauce. Reduce heat to medium-low, cover, and let it simmer for 10-12 minutes, until the chicken is cooked through and tender.

Step 6: Thicken the Sauce (Optional)
If you prefer a thicker sauce, uncover the skillet. In a small bowl, mix the cornstarch with 1 tablespoon of cold water to make a slurry. Stir the slurry into the simmering sauce and cook for 1-2 minutes, stirring constantly, until the sauce thickens to a creamy, coating consistency.

Step 7: Finish with Herbs
Remove the skillet from the heat. Stir in half of the chopped cilantro and sliced green onions.

Step 8: Garnish and Serve
Serve the Coconut Lime Chicken hot, spooned over a bed of fluffy jasmine rice. Garnish with the remaining cilantro, green onions, and fresh lime wedges on the side for an extra squeeze of brightness.