Heat a large skillet over medium-high heat and add the oil. Once shimmering, add the chicken, searing for 5-7 minutes per side until golden brown and cooked through. Remove chicken and set aside.

In the same skillet, lower heat to medium and add garlic and ginger. Sauté for about 30 seconds until fragrant.

Pour in coconut milk and add soy sauce, stirring to combine with aromatics. Sprinkle red pepper flakes and simmer for 5-6 minutes.

Return chicken to skillet, squeeze in lime juice, and stir in fresh basil. Simmer for 2 more minutes.

Serve over jasmine rice, garnished with additional basil and lime wedges.