In a bowl, mix minced garlic, grated ginger, soy sauce, lime juice, and red chili flakes. Add chicken and marinate for at least one hour (overnight preferred).

Preheat oven to 400°F (200°C) or prepare your grill. If baking, spray a baking dish with nonstick cooking spray.

Remove chicken from marinade and place it in the baking dish or on the grill. Cook for about 25-30 minutes until juices run clear.

Meanwhile, pour leftover marinade into a saucepan and add coconut milk. Simmer over medium heat for about five minutes until slightly thickened.

Once chicken is cooked through, drizzle the sauce over it and serve alongside jasmine rice or plantains.