In a bowl, whisk together 2 large eggs and ¼ cup cornstarch. Cut 1 lb boneless skinless chicken breasts into thin slices, then add to the egg mixture and mix until the chicken is evenly coated. Allow sitting for 15 minutes.
Heat ¼ cup coconut oil in a large skillet over medium-high heat. When hot, add the chicken pieces and cook for about 5 minutes per side, or until golden brown and cooked through. Transfer cooked chicken to a plate lined with paper towels.
In a small saucepan, combine 1 can of coconut milk, 1 tablespoon of rice vinegar, 1 teaspoon of fresh ginger, ¼ cup of sugar, salt and the juice from 1 lime. Bring to a simmer over medium-high heat and cook for about 10 minutes, stirring occasionally.
Add cooked chicken to the saucepan with the coconut milk mixture and stir to coat. Serve immediately with steamed rice and enjoy!