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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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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