Combine flour, coconut flakes and season with salt and pepper in a shallow bowl. Place the egg in a separate shallow bowl.

Pound the chicken down using a mallet to ensure all the chicken pieces are even in size. Dredge both sides of the chicken in the egg followed by the flour and coconut. Press the mixture using your hands into the chicken ensuring that it is fully covered.

Heat butter and olive oil in a large non-stick cast iron skillet, add the chicken and cook until golden on the bottom side. Roughly 5 minutes. Flip and cook until the other side is golden. Baste with some of the pan drippings as it cooks. Remove the chicken to a plate and set aside.

In the same pan, add the thinly sliced zucchini and cook until softened and starts to brown. Add juice from half 1 lime, grated ginger and coconut milk, bring to a boil and reduce to simmer. Cook until the sauce thickens. Stir in the spinach and return the chicken to the pan. Cook until the spinach has wilted and the chicken is warmed.

Serve topped with fresh chives and basil. Enjoy!