Cut the chicken breasts into bite-sized pieces (about 1-inch cubes) and season generously with salt and pepper on all sides.

In a large skillet over medium-high heat, add vegetable oil and heat until shimmering. Add the seasoned chicken pieces and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through to 165°F internal temperature. Remove from skillet and set aside on a clean plate.

In the same skillet, reduce heat to medium. Add minced garlic and saute for about one minute, stirring constantly until fragrant but not browned.

Stir in soy sauce, peanut butter, and coconut milk, whisking until smooth and well combined into a creamy sauce.

Return the cooked chicken to the skillet, gently folding it into the sauce until each piece is well coated.

Let simmer for 2-3 minutes until everything is heated through and the sauce has thickened slightly.

Serve warm over rice or noodles, garnished with chopped peanuts or fresh cilantro if desired.