1 (5 ounce) can coconut milk
2 tablespoons vegetable oil
1 (5 ounce) can sunflower seeds
1 (6 ounce) can chopped pecans
Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken and toss until browned, about 5 minutes. Stir in coconut milk; stir, and bring to a boil. Reduce heat to low; cook, stirring, for 5 minutes. Reduce heat to medium-low; cook, stirring, for 5 minutes, or until thickened. Stir in sunflower seeds and pecans. Reduce heat to low; cook, stirring, for 2 minutes.
Reduce heat to low; brush liberally with reserved coconut milk mixture. Simmer for 10 minutes.
Stir chicken into pan. In a medium bowl, mix pecans with chicken mixture; pour over chicken and sprinkle with coconut milk mixture. Insert tongs or metal spatula in clamsseas and cook, stirring constantly, for 3 to 4 minutes, or until chicken is cooked through.
Bake in preheated oven for 10 minutes. Reduce heat to medium; cook, uncovered, for 5 minutes. Remove lime juice and serve hot. Garnish with an orange slice and whipped topping.