Warm 1 tbsp of coconut oil in a large skillet over medium-high heat.

In a medium bowl toss chicken with flour, 1/4 teaspoon salt and pepper. Add chicken to skillet and cook stirring occasionally until all sides are brown and are cooked thoroughly.

Add in onions and garlic and cook until onions are tender about 5 minutes.

In a skillet melt 2 tbsp of coconut oil. Then whisk in 3 tsp of coconut flour to make a Coconut Roux ("roo").

Add coconut milk and then whisk in cornstarch. Add to skillet with basil and remaining salt and stir until combined. Add your meat, onion, and garlic mixture Cook for another 3-4 minutes until the sauce has thickened.

Serve over rice or coconut rice.