Pat the chicken dry with paper towels and season with salt and pepper. Heat vegetable oil in a skillet over medium-high heat, then cook chicken until golden brown, about 6-7 minutes per side. Ensure internal temperature reaches 165°F.

Transfer cooked chicken to a cutting board and let it rest for 5 minutes before slicing into strips.

In the same skillet, add more oil if necessary and sauté minced garlic and grated ginger for 1-2 minutes until fragrant.

In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, and coconut milk. Pour sauce into skillet with garlic and ginger, cook on medium heat until heated through, about 2-3 minutes.

Add lime juice and sesame oil to the sauce, stir in sliced chicken to coat, and cook for an additional 1-2 minutes.

Serve over steamed rice or noodles and garnish with chopped peanuts and cilantro.