Begin by seasoning the boneless, skinless chicken thighs or breasts with salt and pepper. Heat a large skillet over medium-high heat and add a drizzle of oil. Once the oil shimmers, add the chicken pieces and sear them for about 5-7 minutes on each side until they develop a golden-brown crust and are cooked through (internal temperature should reach 165°F).

In the same skillet, lower the heat to medium and add minced garlic and ginger. Sauté for about 1-2 minutes until fragrant, stirring frequently to prevent burning. Then, pour in the creamy coconut milk and freshly squeezed lime juice, stirring well to combine. Allow the mixture to bubble gently and develop flavors for 2-3 minutes.

Next, incorporate the diced fresh peaches into the simmering coconut sauce. Stir gently to coat the peaches evenly and let the mixture simmer for another 5-10 minutes. The sauce should thicken slightly, and the peaches should become tender.

Once everything is perfectly cooked, plate the golden-brown chicken pieces and generously drizzle the luscious coconut-peach sauce over the top. For a fresh pop of color and aroma, garnish with chopped cilantro.

Pair your Coconut Peach Chicken with a side of fluffy jasmine rice or nutty wild rice for a complete meal. For a refreshing crunch, serve it alongside a crisp cucumber salad.