Cut the chicken breasts in half horizontally to create a total of 4 filets. Cover with saran wrap, and use a meat mallet to pound to an even thickness.

Combine the cornstarch, salt, ground ginger, garlic powder, onion powder, turmeric powder, black pepper, and paprika, and whisk together on a large plate.

Dredge the chicken in the dry seasoning blend, and shake off any excess coating. Place on a dry plate or cutting board and set to the side.

Heat a large cast iron skillet over medium-high heat. Add the butter and coconut oil, swirl to coat the pan. Turn the heat down to medium, and add the chicken filets. Saute for 3 - 5 minutes per side, or until the chicken is golden and the internal temperature reads 165 F on a meat thermometer. Remove the chicken to a plate, but don’t wipe out the pan.

If the pan is too dry, add a bit more coconut oil. Add the white portions of the green onions to the pan, and saute for 1 minute. Add the ginger and garlic, and saute for 30 seconds (or until aromatic). Reduce heat to low.

Add the coconut cream, honey, sambal oelek, soy sauce, and dried basil to the pan. Stir until fully mixed.

In a small bowl, whisk together the cornstarch and lime juice. Add to the pan, and bring to a simmer. Simmer for 1 - 2 minutes to thicken.

Return the chicken to the pan to warm through.

Garnish with the remaining green parts of the green onions, and with additional fresh herbs of choice.