Heat 1 1/2 tablespoons of oil in a large deep skillet over medium-high heat. Season chicken with 1 teaspoon of kosher salt. Cook chicken until golden brown, about 4 to 6 minutes per side. Transfer to a plate and cover with foil.

Lower heat to medium and add remaining 1/2 tablespoon oil. Add shallots and 3/4 teaspoon salt, saut? until beginning to turn translucent, about 1 to 2 minutes.

Add green beans and garlic, tossing until fragrant, about 1 minute. Add ginger and stir, then add broth, scraping the bottom of the pan to release any stuck-on bits.

Add coconut cream and stir to combine. Return chicken to the pan, nestling it among the green beans. Bring to a simmer and cook until chicken registers 165?F in the thickest parts, about 7 to 10 minutes.

Turn off heat. Stir in lime zest and lime juice, adjusting flavor with more juice and/or salt as needed. Top with cilantro and serve with coconut and lime wedges on the side, along with rice.