Heat olive oil in a large cast iron skillet over medium-high heat. Let it heat for about 4-5 minutes. Season chicken cutlets with salt and pepper on both sides.

Place the chicken cutlets in the hot skillet and cook for 4 minutes without moving them until a brown crust forms. Flip and cook for another 4 minutes until cooked through. Remove chicken to a plate.

In the same skillet, add onion, garlic, and ginger. Add more oil if needed. Sauté until onions are browned, about 10 minutes.

Pour chicken broth into the skillet, scraping up the browned bits. Add coconut cream, lime juice, basil, and coriander. Stir well, scraping the bottom of the pan.

Bring to a simmer, then reduce heat to medium. Simmer for 10 minutes to thicken the sauce.

Add cilantro and red pepper flakes if using. Return chicken to the skillet, nestling it into the sauce. Cover and simmer for an additional 5 minutes until chicken is cooked through.

Adjust salt and pepper to taste. Remove from heat and serve over rice, cauliflower rice, cabbage, or with roasted vegetables. Garnish with cilantro, red pepper flakes, and lime wedges.