Coconut Lime Chicken

Season the breasts with salt and pepper on both sides. In a large skillet, melt one tablespoon coconut oil over medium-high heat. Cook the chicken breasts on one side for about 5 minutes or until golden brown. Flip over and cook for another 3-5 minutes until browned. Remove the chicken breasts from the pan and set to the side.
Add a tablespoon of coconut oil back to the same skillet and toss in the chopped onion, sautéing for 3-5 minutes until soft and translucent. Add the garlic and ginger, and saute for 1 minute.
Add the chicken stock, lime juice, cilantro, chili flakes, salt and pepper. Bring to a boil and simmer for about 5 minutes. Add the coconut milk, stir, and simmer again for another 5 minutes. Add the arrowroot powder/water mixture to the pan, boil, and reduce back down to a simmer until the sauce thickens.
Add the chicken breasts back to the pan and cook in the sauce mixture for another 5-7 minutes or until the chicken is cooked through. Top with fresh limes and cilantro.