Whisk the coconut sauce ingredients together, set aside.

Slice the chicken breasts in half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.

Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.

Melt the butter and olive oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 minutes until golden and cooked through. Transfer chicken to a plate, don't wipe out skillet.

Reduce heat to medium and add a drizzle of olive oil if needed. Add the white parts of the green onions and cook for one minute. Add garlic and ginger and cook for 30 seconds.

Reduce heat to low and stir in the sauce, scraping up any brown bits on the bottom of the pan. Bring to a simmer until sauce is thickened, 1-2 minutes. Carefully taste and adjust to taste, adding additional honey or lime juice as desired.

Add chicken and warm through. Garnish with cilantro and/or basil and green onions. Serve over rice.