Prepare the Chicken: In a medium bowl, toss the chicken pieces with the cornflour, salt, and pepper until evenly coated. The cornflour will help create a light crust and slightly thicken the sauce later on.

Sear the Chicken: Heat the oil in a large, heavy-bottomed frying pan or skillet over medium-high heat. Once shimmering, add the chicken. I find that searing the chicken in two batches prevents the pan from cooling down, which is the secret to getting a lovely golden-brown crust. Cook for 2-3 minutes per side until browned. Don't worry about cooking it through at this stage. Remove the chicken from the pan and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the same pan and cook for 4-5 minutes, stirring occasionally, until it has softened and become translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to let the garlic burn.

Build the Sauce: Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon – this is where so much flavour is hiding!

Simmer: Stir in the full-fat coconut milk, fish sauce, and honey (if using). Bring the sauce to a gentle simmer, then reduce the heat to low to maintain that gentle bubble.

Finish Cooking: Return the seared chicken and any accumulated juices back to the pan. Let it simmer gently in the sauce for 8-10 minutes, or until the chicken is cooked through and the sauce has thickened slightly to a glossy, creamy consistency.

Add Freshness: Turn off the heat. Stir in the lime zest, lime juice, and most of the chopped fresh coriander. Give it a final taste and adjust seasoning if necessary – it might need another pinch of salt or a little more lime juice to make it pop.

Serve: Serve the creamy coconut lime chicken immediately, garnished with the remaining coriander.