Cut the chicken into bite-sized pieces, then season it generously with salt and pepper. Set aside while you heat a skillet over medium-high heat with a splash of oil.

Once the oil is shimmering, add the chicken pieces to the hot skillet. Cook for about 5–7 minutes until all sides are golden brown. Remove the browned chicken from the pan.

In the same skillet, add more oil if needed, then toss in the diced onion, minced garlic, and grated ginger. Sauté for about 3–4 minutes until fragrant and onion is translucent. Add chili flakes.

Return the browned chicken to the skillet, pour in the coconut milk, and stir in the soy sauce. Bring to a gentle simmer for 10–15 minutes.

Once cooked, add chopped fresh basil and lime juice. Stir well and taste for seasoning.

Serve the coconut basil chicken over cooked rice and garnish with additional basil and chili flakes.