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Season both sides of chicken breast with 1 tablespoon berbere spice and 1 teaspoon kosher salt.
Melt butter in a skillet over medium-high heat until it just starts to turn brown. Add chicken breast to the skillet and cook 2 to 3 minutes per side; transfer to a warm dish.
Pour coconut milk, chicken broth, lime juice, and tomato paste into the skillet; bring to a simmer while scraping browned bits of food off the bottom of the skillet with a wooden spoon. Add ½ teaspoon berbere spice and pinch of salt.
Return chicken breast to the skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, 4 to 5 minutes, basting chicken with pan juices as it cooks. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).
Sprinkle chicken with chopped cilantro; drizzle with sauce.