Melt 1 Tablespoon of the coconut oil in a large skillet over medium heat. Season the chicken on both sides with salt and pepper.
Cook the chicken in the coconut oil until browned and cooked through, approximately 7 minutes per side. Remove chicken from skillet and set aside.
Add the remaining coconut oil to the pan and melt. Add the garlic and cook until softened and fragrant, approximately 2 minutes (if browning faster, proceed to next step).
Zest 2 of the limes and set the zest aside for later. Add the coconut milk, juice of the limes, and salt to the skillet. Stir to combine and simmer until the sauce thickens slightly, approximately 5-7 minutes.
Remove from heat. Stir in the cilantro if using and add the chicken back to the sauce (or serve sauce on side). Garnish with the lime zest and toasted coconut.
Notes
Canned and boxed coconut milk are very different. Boxed coconut milk is made for drinking and watered down. The canned is best here as it is thicker and has a much more concentrated flavor.If you want your sauce a little thinner, add 1/4 cup of chicken stock or water with the coconut milk.If desired, top with toasted coconut. Get it toasting before you start the shrimp so it is ready. Get instructions for toasted coconut here!