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1.
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Preheat your oven to 300 degrees F. 2.
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Combine flour, salt, and black pepper in a 1 gallon re-sealable plastic bag.
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Add the chicken breasts, one at a time, to flour mixture, shaking to coat and then removing to a plate.
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3.
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In a large skillet, cook chicken, half of it at a time, in hot oil until brown, about 5 minutes, turning occasionally.
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Transfer chicken to an ungreased 3-quart rectangular baking dish.
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4.
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Whisk together the thinned coconut cream and peanut butter in a medium sauce pan over medium heat until smooth, add the broth, soy sauce, vinegar, brown sugar, sesame oil, chili paste, ginger, garlic, and cayenne pepper and stir to combine.
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To complete the sauce, raise the temperature under the sauce pan to medium-high and bring the mixture to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes, stirring occasionally.
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5.
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Pour peanut butter mixture over the chicken breasts, cover loosely with foil and bake for 1 hour, basting occasionally with the sauce during the hour.
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Uncover and continue baking, uncovered, for 20 to 30 minutes more or until the chicken is very tender.
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6.
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Transfer chicken to a serving platter for a family style service or to individual service plates over a bed of rice for individual service.
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7.
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Prepare the sauce for service by transferring it to a medium sauce pan and bringing it to a boil over high heat; when the gravy comes to a boil add the corn starch slurry while constantly stirring until the gravy forms a thickened sauce.
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Transfer the sauce to a gravy boat, spoon some of the sauce over the chicken breasts and sprinkle each breast with some of the cilantro.
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Serve accompanied by the remaining sauce, hot cooked white rice and additional chopped cilantro.
