Place the chicken breasts between two pieces of cling wrap and flatten them to even thickness. Sprinkle each side of the chicken with salt and pepper.
Melt the coconut oil in a large pan over medium high heat on the stove. Add the chicken breasts and cook for 5-7 minutes per side, or until nicely browned. Then remove from the pan and set aside on a plate. Wipe the pan with a paper towel to remove brown bits.
Add a little more oil into the pan along with the chopped onion and sauté for a few minutes to soften. Add the chili, if using. Sauté another minute. Add the chicken stock, lime juice, parsley and chili flakes. Bring the mixture to a boil and then reduce the heat to let it simmer for about 5 minutes, allowing the sauce to reduce. Add the coconut milk and continue to simmer for about 5 minutes.
Add the chicken back into the sauce, cover and cook for about 10 minutes or until the chicken is cooked through and the sauce is to your liking.
Add an extra sprinkling of parsley & chili for garnish and serve!
Note that the sauce is not meant to be thick and will be a creamy consistency.