In a large skillet, heat 1 tablespoon of oil over medium-high heat until shimmering. Add 1 ½ pounds of boneless, skinless chicken, searing for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside while you prepare the sauce.

Reducing the heat to medium, add 3 grated garlic cloves and 2 teaspoons of grated ginger to the same skillet. Stir constantly for about 30 seconds, just until fragrant.

Pour in 1 cup of coconut milk and add 2 tablespoons of soy sauce. Sprinkle in 1 teaspoon of red pepper flakes and bring this mixture to a gentle simmer for 5-6 minutes.

Once the sauce has thickened, return the seared chicken to the skillet. Add 1 cup of chopped Thai basil and 1 tablespoon of lime juice, stirring to coat the chicken.

Serve your Spiced Coconut Basil Chicken with Rice over 3 cups of fluffy cooked jasmine rice, garnishing with extra basil leaves.