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Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 3/4 teaspoon per serving, which is likely fine.
In a medium bowl, whisk together the coconut milk, lime juice, lime zest, garlic, ginger, turmeric, Ceylon cinnamon, coconut aminos, melted coconut oil, and sea salt until combined.
Place the chicken breasts in a zip-top bag or shallow dish. Reserve 1/4 cup of the marinade in a separate small bowl and set aside for basting. Pour the remaining marinade over the chicken, seal or cover, and refrigerate for at least 1 hour and up to 8 hours.
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