Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium heat and cook chicken for 5-7 minutes on each side until golden brown. Transfer to a plate and keep warm.

In the same skillet, add diced onion and red bell pepper, then sauté for about 5 minutes until softened. Stir in minced garlic and cook for another minute.

Whisk together chicken stock and cornstarch in a separate bowl, then pour into the skillet with the sautéed vegetables, adding red chili flakes and turmeric. Simmer for 3-4 minutes until thickened.

Gently stir in the coconut milk and simmer for another 3-5 minutes until heated through.

Mix in lime juice and heavy cream, returning chicken to the skillet. Simmer for an additional 5-10 minutes until chicken is fully cooked.

Garnish with chopped cilantro and serve warm over rice or with salad.