Pat chicken dry with paper towels and season both sides with salt and pepper. Heat vegetable oil in a large skillet over medium heat until shimmering.

Add chicken to the hot skillet and cook for 6-7 minutes on each side without moving, until golden brown and internal temperature reaches 165°F.

Remove chicken to a cutting board and let rest for 5 minutes, then slice into strips or cubes.

In the same skillet, add minced garlic and ginger. Sauté for 1-2 minutes until fragrant but not browned.

Add peanut butter, soy sauce, rice vinegar, honey, sriracha, and coconut milk to the skillet. Whisk together and cook for 2-3 minutes, stirring constantly, until smooth and heated through.

Stir in lime juice and sesame oil. Taste and adjust seasonings, adding more sriracha for heat or honey for sweetness if desired.

Return sliced chicken to the skillet and toss to coat evenly in the peanut sauce.

Serve immediately over steamed rice or noodles. Garnish generously with chopped peanuts and fresh cilantro.