Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5 minutes or until browned.

Remove the chicken from the skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.

Add the chopped onion, and asparagus to the same skillet and sauté for a minute. Add the chicken stock, lime juice, coconut milk and chili flakes.

Bring the mixture to a boil and then reduce down to a simmer. Let it simmer for about 5 minutes to reduce the liquid a bit.

Add the chicken back to the skillet, cover and let cook for another 10-12 minutes or until the chicken is cooked through.

Serve with brown rice or cauliflower rice with the warm sauce spooned over the top.