4 skinless, boneless chicken breast halves
2 tablespoons olive oil
2 tablespoons chopped onion
2 tablespoons chopped garlic
2 teaspoons chopped fresh parsley
2 tablespoons chopped fresh oregano
1 teaspoon paprika
1 teaspoon dried sage
1 teaspoon dried tarragon
1 teaspoon dried basil
1/4 cup vegetable oil
1/4 cup coconut milk
Heat olive oil in a large frying pan over medium-high heat. Place chicken in oil; cook until no longer pink and no longer pink inside, about 4 minutes. Remove chicken from pan.
Heat the 1 tablespoon of olive oil in skillet or wok over medium heat. Place chicken in pan; place over flame, knees to one side, about 2 minutes. Place 1 tablespoon of olive oil and chicken over chicken; brown all sides. Turn chicken around, turning and spooning chicken back into pan.
Melt coconut milk in small saucepan. Stir nutritional yeast and lemon juice into coconut milk mixture. Bring mixture to a boil; boil, stirring constantly, for 1 minute. Remove from heat and stir in chicken.
Pour mixture into skillet or wok. Fry chicken over medium heat for about 20 minutes, turning every 10 minutes. Cool slightly and dice. Serve chicken with rice and sauce.