In a large bowl, combine the coconut milk, minced garlic, ginger, lime juice, curry powder, salt, and black pepper, creating a fragrant marinade. Add the boneless chicken breasts, ensuring they’re fully submerged. Cover and refrigerate for at least 30 minutes.

Take the chicken out of the refrigerator and let it sit at room temperature for about 10 minutes. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Carefully place the marinated chicken breasts in the hot skillet. Cook for 5–7 minutes on the first side until the chicken is golden and releases easily from the skillet. Flip and cook for an additional 5–7 minutes until thoroughly cooked.

Transfer the cooked chicken to a cutting board and allow it to rest for about 5 minutes.

Slice the chicken and arrange it on serving plates. Spoon the remaining coconut milk marinade from the skillet over the chicken.