Start by cutting 1 pound of boneless, skinless chicken breasts or thighs into bite-sized pieces. Season the chicken lightly with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

In a medium bowl, whisk together 1/2 cup of natural peanut butter, 1/4 cup of soy sauce, 2 tablespoons of honey, 2 tablespoons of lime juice, 2 cloves of minced garlic, 1 teaspoon of grated ginger, 1/2 teaspoon of chili flakes (or to taste), and 1/2 cup of water (or coconut milk for creaminess). Whisk until the sauce is smooth and well combined.

Reduce the heat to medium and add the remaining 1 tablespoon of oil to the skillet. Pour the peanut butter sauce into the skillet and let it simmer for 2-3 minutes, stirring occasionally, until it thickens slightly.

Return the cooked chicken to the skillet and toss it in the sauce until everything is well coated. Cook for another 2-3 minutes, stirring occasionally, until the chicken is heated through and the sauce is glossy.

Remove the skillet from the heat. Garnish the dish with chopped peanuts and fresh cilantro for extra crunch and freshness. Serve the chicken over steamed rice or noodles, with lime wedges on the side for a zesty finish.