1. Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Sear each side for 4–5 minutes until golden and cooked through. Remove and keep warm.

2. In the same pan, lower the heat and sauté shallot and garlic until fragrant, about 1–2 minutes.

3. Pour in coconut milk, lemon juice, and zest. Let it simmer gently until slightly thickened, about 5–7 minutes. Season with salt and pepper.

4. In a small bowl, mash feta with chili flakes and 1 tbsp hot water or olive oil until smooth and creamy.

5. Preheat oven to 425°F. Toss green beans with olive oil, salt, pepper, and parmesan. Roast for 15–18 minutes until blistered and crisp.

6. Return chicken to the skillet and spoon sauce over it. Serve with a dollop of chili feta cream and the crispy green beans. Garnish with lemon zest or herbs if desired.