Slice each chicken breast in half lengthwise and pound to a uniform thickness of about 1/4-inch. Season with salt and pepper.

Heat a large sauté pan over medium-high heat with butter and olive oil, then cook the chicken for 1-2 minutes per side until golden brown. Remove and set aside.

In the same pan, add remaining olive oil and the white parts of green onion. Sauté with minced garlic for about 30 seconds until fragrant.

Pour in chicken stock, lime juice, lime zest, honey, and red pepper flakes. Stir and simmer for 5-7 minutes until reduced by half.

Lower heat and stir in coconut milk, seasoning with salt and pepper. Cook gently for another 4-5 minutes until sauce thickens.

Return chicken to the pan and cook for 4-5 minutes until cooked through. Ensure it's submerged in the sauce.

Stir in green onion tops and cilantro for freshness. Serve hot over rice.