Mix the coconut milk, peanut butter, tamari, sambol, and lime juice in a bowl.
Bring a little oil to medium high in a large frying pan. Add in the chicken and onion. Season with Salt and Pepper.
Cook the chicken and onion for about 5 minutes, stirring often, until lightly browning on the edges.
Reduce heat to low and add in the ginger and garlic. Cook 1 minute while stirring.
Add in the coconut milk mixture and stir to combine. Add in the green beans. Cook another 3-5 minutes until the beans are tender and the chicken is cooked through.
Serve and garnish with Cilantro. Suggestion - Serve over Cauliflower Rice or Starch Noodles!