Season & Prep: Pat chicken cutlets completely dry with paper towels. Season both sides evenly with ground cumin, coriander, fine sea salt, and black pepper.

Sear Chicken: Heat 1 1/2 tablespoons olive oil in a large 12-inch heavy cast iron skillet over medium-high heat until shimmering. Add chicken cutlets in a single layer and sear undisturbed for 4 to 5 minutes until deep golden-brown. Flip and cook for 3 to 4 minutes on the second side until cooked through (165°F / 74°C internal). Transfer chicken to a clean plate and tent loosely with foil.

Sauté Aromatics: Lower skillet heat to medium. Add minced garlic and grated ginger to the lingering pan juices; sauté for 45 to 60 seconds until fragrant and golden, taking care not to scorch.

Deglaze & Simmer Sauce: Pour in chicken bone broth, scraping up all the savory browned fond from the bottom of the skillet. Whisk in full-fat coconut milk and crushed red chili flakes. Bring to a gentle boil, then reduce heat to medium-low and simmer for 5 minutes until sauce slightly thickens.

Add Lime & Return Chicken: Stir in fresh lime juice and lime zest. Return seared chicken along with any accumulated plate resting juices back into the skillet. Spoon creamy coconut sauce over the chicken and simmer for 2 to 3 minutes until warmed through.

Garnish & Serve: Remove from heat. Scatter chopped fresh cilantro across the skillet and garnish with thin lime wheels. Spoon warm sauce and chicken over steamed jasmine rice or garlic naan. Enjoy immediately!