Heat vegetable oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook for 6-7 minutes per side until an instant-read thermometer inserted into the thickest part registers 165°F and chicken is golden brown. Remove from skillet 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 and golden, stirring constantly to prevent burning.

Add peanut butter, soy sauce, rice vinegar, honey, sriracha, and coconut milk to the skillet. Whisk until completely smooth with no clumps. Simmer for 2-3 minutes, stirring occasionally, until sauce thickens slightly and becomes glossy (the sauce should coat the back of a spoon).

Stir in lime juice and sesame oil. Taste and adjust seasonings as needed, adding more sriracha for heat (start with ½ teaspoon at a time), honey for sweetness, or soy sauce for saltiness.

Return sliced chicken to the skillet and toss gently in the peanut sauce until well coated. Heat through for 1-2 minutes.

Serve over steamed jasmine rice or rice noodles. Top with chopped peanuts and fresh cilantro.