In a large skillet, heat the coconut oil over medium-high heat. Add the chicken and cook each side for 1 to 2 minutes, turning once. You want the chicken nice and browned on the outside. Set the chicken aside on a plate.
Lower heat to medium and cook the onions on the same pan until soft and beginning to brown.
Add the chicken broth, coconut milk, fresh lime juice, pepper flakes, paprika and stir to combine.
Place the chicken back into the pan and sprinkle top with sea salt. Turn chicken over, and then over again to incorporate some of the salt into the sauce.
Let it cook uncovered for 10 to 15 minutes, turning the chicken a couple of times. Cooking time will very depending on how thick your chicken is. Mine was very thick and took 15 minutes to cook all the way through.
Serve with your favorite vegetable or salads.
*For the homemade chicken broth, cook the bones of a whole chicken in a large pot for 10-13 hours at low heat. Cover the chicken completely with water, add a dash of vinegar, and cover the pan during cooking. Use a strainer to strain the broth and discard the bones. You can cook the bones again and freeze the broth for later use.You can make this recipe less spicy by adding less red pepper flakes to your sauce. If you are unsure how spicy you want your sauce, I suggest you add a 1/4 teaspoon at first and try the sauce. Then ad more to taste.I served my chicken with green bean. I cooked my beans in a pressure cooker for 1 minutes and topped it with the spicy paprika sauce.