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1
To make the chicken, buzz the onion, garlic, ginger, coconut milk, lemon juice, salt, black pepper, and red pepper flakes in a food processor until smooth. Drop the chicken pieces into a ziploc bag and pour in the marinade. Place the bag in a shallow dish and marinate in the fridge for at least 4 hours, but overnight is better, turning several times.
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2
To make the sauce, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until golden brown, about 7 minutes. Reduce the heat to low, add the lemon zest, ginger, red pepper flakes, and tomato paste, and cook, stirring often, until the colors deepen and the mixture is very fragrant, 8 to 10 minutes. Toss in garlic and cook for 1 minute more.
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3
Pour in the coconut milk and cream and bring to a boil, e turn heat to low and simmer, uncovered, until the liquid has reduced by one quarter, about 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
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4
Meanwhile heat a grill to high. Remove the chicken from the fridge and let sit out for 30 minutes.
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5
Lower the heat of the grill to medium and brush the grate with oil. Remove chicken from marinade and grill until well marked and cooked through, about 5 to six minutes per side.
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6
To serve, slice each chicken breast into 3 pieces on the bias. Place cooked rice onto plates, top with chicken slices, and spoon sauce over top.
