Sprinkle chicken with the salt. In a medium skillet heat oil over medium-high heat. Add chicken; reduce heat to medium. Cook for 8-12 minutes or until chicken is no longer pink, turning once halfway through cooking time. Remove chicken from skillet; cover to keep warm.
Add ginger and garlic to skillet; cook about 30 seconds or until fragrant. In a small bowl whisk together coconut milk, 1 tablespoon cilantro, peanut butter, black pepper and crushed red pepper flakes. Add mixture to skillet. Cook and stir over medium-high heat until bubbly.
Slice chicken and serve over rice. Top chicken with coconut-peanut butter sauce. Sprinkle with remaining cilantro and chopped peanuts.