Season the chicken with salt, pepper, garlic powder, ground coriander, and coconut sugar, and rub it on both sides.
Heat the oil in a large skillet over medium heat. Add chicken and cook for 4-5 minutes per side, or until slightly browned. Set aside.
In a small bowl whisk the coconut milk, lime juice, and flour until well combined. Season with a pinch of salt and pepper.
Add the chicken broth to the pan and stir through the bottom to get all those delicious brown bits unstuck. Then add the coconut mixture.
The sauce will start to thicken pretty quickly; return the chicken to the pan and continue to cook into the sauce for 6-8 minutes more, or until fully cooked through and hot.
Once the chicken is done, garnish with cilantro.
Sprinkle everything with salt, pepper, extra chopped cilantro, and chopped green onions, and enjoy!