Coconut Chicken With Thai Peanut Sauce

The peanut butter sauce is what makes this chicken Thailicious

Dear Diary-
I'm fairly certain my roommate is secretly Gollum. How do I know? Immediately after I lifted the coconut chicken out of the oven, she got down on all fours and hissed, swiping at me screaming, "IT'S ALL MINE you stupid fat hobbit!" The rest of the night she spent muttering "my precious" while stroking the coconut encrusted chicken and laughing maniacally. I believe have created a food monster...I think it's my responsibility to destroy it...TO MORDOR!

1 1/2 lbs boneless, skinless chicken breast
3/4 cup coconut milk
3 tsp fish sauce (didn't have any so I used 1 tsp soy sauce)
2 limes- divided
1/2 bread crumbs (panko style) (Or if you're me, toast some bread and rip it to shreds)
1 1/2 cups flaked coconut
1/2 tsp sea salt
1/4 tsp black pepper
1/3 cup smooth peanut butter
3 TBSP honey
3 tsp chili paste
1 garlic clove
1/8 tsp ginger
1/2 tsp sesame oil
Water
Olive oil

Preheat oven to 450'. Brush a metal baking sheet with olive oil. Cut chicken breasts into 2-inch wide strips. Combine coconut milk, 1 tsp fish sauce and juice of 1 lime in a Ziploc. Add chicken and stick in the fridge for 15 minutes. On a large plate, combine bread crumbs, coconut, salt, and pepper. Mix well.

In a small mixing bowl, combine peanut butter, remaining 2 tsp of fish sauce, juice of the other lime, honey, chili paste, garlic, ginger, and sesame oil. Mix well. Thin out to desired consistency with as much water as you need.

Roll marinated chicken in the coconut mixture, coating well. Lay on baking sheet. Drizzle 1 TBSP olive oil over chicken and bake for 15-18 minutes or until chicken is done. Serve with peanut sauce!