Begin by heating a large, deep skillet over medium heat and adding the coconut oil. Once melted, toss in the diced onion and sauté until it softens, which should take about 4-5 minutes. Then stir in the minced ginger, chopped red chili, and minced garlic, continuing to cook for another 2 minutes until fragrant.

Next, pour in both cans of coconut milk along with brown sugar, soy sauce, salt, pepper, and red curry paste into the skillet with aromatics. Stir everything together thoroughly until all ingredients are well combined and begin to meld into a cohesive sauce.

Carefully add the sliced chicken breast into the simmering coconut milk mixture ensuring all pieces are submerged in the sauce. Lower the heat to medium-low to maintain a gentle simmer without boiling; let it cook for approximately 15-20 minutes until fully cooked through.

Avoid over-simmering your chicken as this can lead to dryness; once cooked through, either remove from heat or reduce temperature further to very low. The gentle poaching method used here helps maintain moisture within the chicken ensuring a tender texture throughout each bite.

To elevate flavors just before serving, squeeze fresh lime juice or toss in chopped cilantro into the pot for extra brightness. Ladle generous amounts of chicken along with sauce over bowls of steamed rice; drizzle chili oil or chili crunch on top followed by a sprinkle of scallions and cilantro for decoration.