Heat the oil in a large skillet over medium high heat.
Add the chicken and cook for about 5 minutes (chicken should be golden brown).
Add the garlic, cook 30 seconds, then add the curry powder and cook, stirring for another minute.
Add the coconut milk, chiles, lime juice and zest.
Bring to a simmer, then turn down heat and cook until the chicken is just cooked, about 5 minutes.
Season to taste with salt and pepper.
Remove from the heat, stir in the cilantro.
Serve over rice.
Garnish with a little cilantro.