Whisk together the coconut milk, cornstarch, sweet chili sauce, 3 tablespoons honey, lime juice, soy sauce, Asian chili sauce, dried basil, grated ginger (or ground), and minced garlic in a bowl until smooth; set aside.
Slice each chicken breast horizontally to make 4 fillets and place between plastic wrap; pound to an even thickness and pat dry.
In a shallow dish, whisk the flour with 1 teaspoon salt, 1/2 teaspoon ground ginger, 1/2 teaspoon garlic powder, 1/2 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/2 teaspoon pepper.
Dredge each chicken fillet in the seasoned flour, shake off excess, and set on a plate.
Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high until hot; add the chicken and cook 4–5 minutes per side (depending on thickness) until golden and cooked through. Transfer chicken to a plate and keep skillet with fond.
Reduce heat to medium; add a little olive oil if needed, then add the white parts of the green onions and cook 1 minute. Add the minced garlic and fresh ginger and cook 30 seconds until fragrant.
Reduce heat to low, pour in the reserved coconut sauce, and scrape up any browned bits. Simmer 1–2 minutes until the sauce thickens; taste and adjust with additional honey for sweetness or lime juice for brightness.
Return the chicken to the skillet and warm through in the sauce for a minute or two.
Garnish with sliced Fresno or jalapeño peppers, chopped cilantro, and the green parts of the green onions, then serve over rice.
