Preheat a grill or sauce pan to medium-high.
If using a sauce pan, add olive oil, and grill chicken until cooked through. The minimum internal temperature should be 165° F, or about 3 to 4 minutes per side.
When done, place on a plate and set aside.
Heat coconut oil in a saucepan over medium heat. Add garlic and sauté until lightly browned.
Add coconut milk, coconut water, water, and tamari to the pan and whisk together. Add curry paste; stir for 1 minute. Whisk in peanut butter and sorghum syrup, and bring to a simmer. Cook for about 5 minutes. Add red pepper flakes if desired.
Remove from heat, and let cool. Serve 1/4 cup portion of the Thai peanut sauce on top of grilled chicken or use as a dip.
Serving size: 3 ounces Calories: 260 calories, Fat: 15 grams, Saturated fat: 6 grams, Carbohydrates: 3 grams, Sugar: 2 grams, Sodium: 210 milligrams, Fiber: 0 grams, Protein: 25 grams, Cholesterol: 870 milligrams