1. Season the chicken generously with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the breasts and brown them for about 5–7 minutes per side until they develop a golden crust and are mostly cooked. Transfer the chicken to a plate and tent with foil to keep warm.

2. In the same pan, add the chopped onion and red pepper. Sauté for about 4–5 minutes until the vegetables soften and the edges begin to caramelize. Stir in the minced garlic and cook another minute until fragrant.

3. Whisk the chicken stock and cornstarch together in a small bowl until smooth. Pour this mixture into the skillet, then add the chili flakes and turmeric. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly.

4. Pour in the coconut milk and let the sauce come to a low simmer for 3–5 minutes so the flavors meld. Stir in the lime juice and heavy cream. Taste and adjust seasoning with salt and pepper.

5. Return the seared chicken to the skillet, nestling the pieces into the sauce. Simmer gently for 5–10 more minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has the consistency you like.

6. Sprinkle with chopped cilantro before serving.

Tip: If the sauce gets too thick, loosen it with a splash of stock or water. If you want it brighter, add a little extra lime juice at the end.