In an oven proof skillet, on medium-high heat, melt the butter.
When the butter is hot, sear the chicken, skin side down, by cooking until brown and crispy, about 3-5 minutes.
Flip chicken, and cook 1-2 minutes on the other side.
Then remove chicken from pan, and set aside for a minute. Add the chicken stock, coconut cream, ginger paste, red pepper flakes, and lime juice to the butter drippings still in the pot. Whisk together until smooth and creamy.
Bring to a boil, then add chicken back into the pan, and put the whole pan in the preheated oven and cook until internal temperature reaches 165 degrees, approximately 20-25 minutes.
If you want to crisp up the skin of the chicken a little more, turn oven to broil, and broil 1-2 minutes until golden brown.