Heat a 12" cast iron skillet over medium heat. Add oil and chicken and cook 2-3 minutes per side, salting chicken as it's flipped. (4 sides total)

Remove chicken from skillet. It doesn't have to be done at this point. We will continue cooking later.

Add coconut milk along with the juice from the lime and all the spices. Stir constantly until milk heats up.

Add arrowroot powder and about half of the cilantro to the skillet. Continue stirring.

Once the sauce starts to thicken, add the chicken back in and reduce heat to medium-low. Allow chicken to continue cooking for about 16 more minutes total, flipping about halfway through.

Chicken is done when the internal temperature reads 165°F on an instant thermometer.

Garnish with remaining cilantro and serve Immediately.