In a large nonstick skillet, melt the Coconut Oil (2 tablespoon) over medium heat. Add the Chicken Breast (1 pound) in an even layer and cook until golden brown on the first side, about 3 minutes. Flip the chicken and cook for another minute. Remove from the pan and set aside.
To the pan, add the Fresh Ginger (1 tablespoon), Jalapeño Pepper (1), Ground Cumin (1/2 teaspoon), Ground Coriander (1/4 teaspoon) and Ground Turmeric (1/4 teaspoon) and cook until fragrant, 2 minutes.
Add the Sea Salt (1 teaspoon), Unsweetened Coconut Milk (1 can), Lime Juice (2 tablespoon), Red Bell Pepper (1) and Green Beans (1 cup). Bring to a simmer and cook until the liquid has reduced slightly and the broth is a vibrant greenish-yellow, 5 minutes.
Off the heat, stir in the chicken. Allow the dish to cool slightly. Then garnish with the Fresh Cilantro (1/4 cup) and serve alongside brown rice, sliced cucumbers, and extra limes.