Butterfly or halve the chicken breasts into 2 thinner cutlets (each about 1.5–2 cm thick). Why: Thinner, even pieces cook quickly and uniformly, producing a golden crust without drying the interior.

Make the marinade: in a bowl whisk together olive oil, minced garlic, minced shallot, fish sauce, tamari, lime juice, crushed red pepper, ground coriander, salt and pepper. Why: The oil carries fat-soluble flavors and helps the chicken brown; acid (lime) tenderizes lightly and brightens flavors; fish sauce and tamari provide deep umami that replaces added sugar or heavy sauces while keeping carbs low.

Reserve 2 tablespoons of the marinade in a small bowl (you'll use this later as a finishing drizzle). Place the chicken in a shallow dish or zip-top bag, pour the remaining marinade over the chicken, pressing to coat. Marinate at room temperature for 10–15 minutes or in the fridge up to 2 hours. Why: A short room-temperature marinade lets the acid and aromatics penetrate without 'cooking' the meat; reserving some marinade gives fresh flavor for finishing without cross-contamination.

Bring a heavy skillet or cast-iron pan to medium-high heat and wipe it lightly with oil. Why: A hot, dry pan is essential to get Maillard browning — that caramelized, savory crust that adds texture and flavor.

Pat the marinated chicken lightly with a paper towel (remove excess moisture so it sears rather than steams). Place the chicken in the hot pan and sear undisturbed for 4–5 minutes until deep golden brown on the first side. Why: Patting dry concentrates surface proteins for faster browning; leaving the chicken untouched ensures a good crust forms.

Flip and cook the second side 3–4 minutes until an instant-read thermometer inserted into the thickest part reads 64–66°C (147–150°F). Why: Pulling chicken at 64–66°C allows carryover cooking to reach a safe and juicy 68–72°C while preventing dryness; this temperature window yields tender, moist breast meat.

Transfer chicken to a cutting board and rest 5 minutes. While resting, stir the reserved 2 tablespoons of marinade with the sesame oil and roughly chop the Thai basil and cilantro. Why: Resting lets juices redistribute so they aren't lost when you slice; mixing sesame oil into the reserved marinade tempers the saltiness and adds a toasty finish.

Slice the chicken across the grain into 1/4-inch slices and arrange on a platter. Spoon the sesame-finished reserved marinade over the sliced chicken and scatter Thai basil and cilantro on top. Why: Slicing across the grain shortens muscle fibers for a more tender bite; the fresh herbs and finishing drizzle add contrast — bright, aromatic notes and a hit of heat.

Serve immediately with cucumber ribbons or a simple green salad to keep the meal low-carb and refreshing. Why: A crisp, cool vegetable balances heat and richness and increases volume without many carbs, making the dish feel substantial without starches.