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Preheat your oven to 375°F.
Season the chicken breasts with salt and pepper.
In a large, oven proof skillet, heat the olive oil over medium-high heat. Add the chicken and cook about 3-4 minutes per side, until golden brown (you will finish cooking the chicken in the oven).
Remove the chicken to a plate.
Using the same pan, add the chicken stock, lime juice, onion powder, cilantro, and red pepper, if using.
Bring to a gentle boil, until reduced by half.
Lower the heat and whisk in the coconut milk.
Add the chicken back into the pan with the sauce and place in the preheated oven. Cook until chicken is cooked through, about 15 minutes.
Spoon the pan sauce over the chicken and garnish with fresh cilantro and lime slices if desired.