Sprinkle chicken with the 1-1/2 teaspoon salt and black pepper.
In a large skillet cook chicken, half at a time, in hot butter over medium heat for 12 to 15 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet; cover and keep warm.
For sauce, add coconut milk to skillet, stirring to scrape up any browned bits. Bring to a simmer. In a small bowl combine water and cornstarch. Add to skillet, stirring constantly. Cook and stir until thickened. Stir in almonds, apricots, lemon peel, lemon juice, 1/4 teaspoon salt, and cayenne pepper. Serve chicken with hot cooked rice and coconut sauce. Sprinkle with raisins and green onions. Makes 6 servings.