In a large skillet place chicken, coconut milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink and an instant-read thermometer registers 170 degree F for breast or 180 degree F for thighs. Drain well; discard milk mixture. Cool chicken slightly; cut into bite-size pieces.
In a medium bowl combine chicken pieces, onion, lime juice, and Thai peppers. Cover and chill in the refrigerator for 1 hour. Before serving gently stir shredded lettuce and half of the toasted coconut chips into the chicken mixture. Season to taste with additional salt and pepper. Sprinkle with remaining coconut chips. Serve with naan Indian flat bread or Armenian cracker bread. Makes 4 servings.