Step 1: Prepare the Chicken

• Pat the chicken dry with paper towels and season both sides with salt and pepper.
• Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts or thighs and sear for 4–5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Step 2: Sauté the Aromatics

• In the same skillet, add the diced onion and cook for 2–3 minutes until softened.
• Add the minced garlic, grated ginger, turmeric, cumin, paprika, and red pepper flakes (if using). Stir well and cook for 1 minute, letting the spices bloom and release their aromas.

Step 3: Create the Coconut Sauce

• Pour the coconut milk and chicken broth into the skillet, stirring to combine.
• Add lime juice and soy sauce, adjusting the seasonings to taste. Bring the mixture to a gentle simmer.

Step 4: Cook the Chicken in the Sauce

• Return the seared chicken to the skillet, nestling it into the coconut sauce.
• Cover the skillet and let the chicken cook for 15–20 minutes, or until it reaches an internal temperature of 165°F. Spoon the sauce over the chicken occasionally to keep it moist.

Step 5: Add Optional Greens and Serve

• If using spinach, stir it into the sauce during the last 5 minutes of cooking.
• Garnish the dish with chopped cilantro or parsley and serve with lime wedges on the side.