Heat olive oil in a large cast-iron skillet over medium-high heat for 4–5 minutes. While heating, season chicken cutlets with salt and pepper on both sides.
Place chicken cutlets in the hot skillet and cook 4 minutes without moving to form a golden-brown crust. Flip and cook another 4 minutes, until the chicken is mostly cooked. Remove chicken from the skillet and set aside.
Add diced onion, garlic, and ginger to the skillet. Add more oil if needed. Sauté 10 minutes until onions are browned and fragrant.
Pour in chicken broth, scraping up browned bits from the bottom of the skillet.
Stir in coconut cream, lime juice, basil, and coriander, combining with the onion mixture. Continue scraping the pan to incorporate browned bits.
Bring to a gentle simmer, then reduce heat to medium. Let sauce simmer 10 minutes, until it thickens slightly.
Stir in cilantro and optional red pepper flakes. Return chicken to the skillet, nestling it into the sauce. Cover and simmer an additional 5 minutes, until chicken is fully cooked.
Taste and adjust seasoning with salt and pepper. Serve over basmati rice, cauliflower rice, shredded cabbage, or roasted vegetables. Garnish with extra cilantro, red pepper flakes, and lime wedges.
