In a 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium heat until hot and rippling. Pat the chicken pieces dry with a paper towel and season lightly with salt and pepper.

Add the chicken in a single layer (may need to cook multiple batches so as not to over crowd the skillet), and cook until golden and mostly cooked through (the chicken will continue to cook in a later step), about 2 minutes per side. Remove to a plate, leaving as much oil in the skillet as possible. Repeat with remaining chicken, if needed.

Add another drizzle of olive oil to the pan and heat over medium heat. Add the zucchini and cook until golden and sizzling on one side, about 1 minute. Sir or flip and cook another minute or so until the zucchini is tender (but not soft and mushy). Season lightly with salt and pepper.

Remove the zucchini to the plate with the chicken - again, leaving as much oil behind in the pan as possible.

Whisk together the coconut milk and cornstarch together until smooth. Set aside.

If the skillet is dry, add a couple teaspoons of olive oil. Over medium heat, add the jalapeno, ginger and garlic. Cook, stirring constantly, for 30-45 seconds. Scrape up any browned bits from the chicken and zucchini.

Add the coconut milk mixture and brown sugar. Bring to a gentle simmer over medium-low heat and cook for 1-2 minutes, whisking constantly.

Add the cooked chicken and zucchini back to the skillet. Stir and simmer for 3-4 minutes until the chicken is cooked through and the sauce has thickened. Stir in the lime zest and lime juice. Season with additional salt, if needed (it will probably need it).

Serve over hot, cooked rice or quinoa and garnish with fresh cilantro, if desired.