Start by seasoning the chicken breasts generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken and sear for 5-7 minutes on each side, until golden brown and almost cooked through. Remove the chicken from the skillet and keep it warm on a plate.

In the same skillet, add the diced onion and red bell pepper. Sauté them for about 5 minutes, stirring occasionally, until they soften and become fragrant. Add the minced garlic and cook for an additional minute.

Whisk together the chicken stock and cornstarch in a bowl until combined. Pour this mixture into the skillet, stirring well to incorporate it with the sautéed vegetables. Add the red chili flakes and turmeric, then let the sauce simmer for about 3-5 minutes until it thickens slightly.

Reduce the heat to low and stir in the coconut milk. Allow the sauce to simmer gently for another 3-5 minutes. Then, add fresh lime juice and heavy cream, stirring until everything is well combined.

Carefully place the seared chicken back into the skillet, ensuring it is coated with the creamy sauce. Adjust seasoning by tasting, adding more salt or pepper if desired. Cook for an additional 5-10 minutes.

Once the chicken is fully cooked and the sauce is thickened, remove the skillet from the heat. Sprinkle freshly chopped cilantro over the top and serve it over jasmine rice or alongside steamed vegetables.