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Heat a skillet or pan over medium high heat with 1-2 tsp coconut oil
Season chicken with salt and pepper, sear on both sides for 3-5 mins, or until golden brown; set aside
In the same pan, sauté together onions, ginger, garlic, and chilli peppers, around 5 mins
Deglaze pan with chicken stock, making sure to scrape off any crispy bits at the bottom of the pan
Let stock reduce until ⅓ of the liquid remains
Add in whole can of coconut milk, chopped cilantro, lime juice, and brown sugar; stir to combine
Place seared chicken skin side up back into the pan and let simmer with a lid on for 10-20 mins, or until juices of chicken runs clear