In large bowl, mix together rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice and zest of 1 lime.
Place chicken between 2 sheets of plastic wrap; pound to even thickness. Place equal amounts of rice mixture on each chicken breast half. Wrap chicken around filling; secure with wooden pick.
In glass pie plate, mix together flour, zest of 1 lime, salt and pepper.
In another plate, mix coconut milk and 2 tablespoons lime juice.
In third plate, mix together peanuts, panko, black and white sesame seeds. Roll chicken breasts, one at a time, first in flour mixture; then in coconut milk mixture and finally, in peanut mixture, coating well.
In shallow baking pan, arrange chicken, seam side down; place in 350° F. oven. Bake 30 minutes or until juices run clear.
Place slaw on serving platter; remove wooden picks and add chicken to platter. Garnish with cucumber, lime and cilantro.
In large bowl, mix together 3/4 cup chunky peanut butter; 1/4 cup seasoned rice vinegar; juice 1 lime; and 1 finely minced Thai chili. Stir in 1/2 cup chopped cilantro; 1/2 cup chopped basil; 1 Napa cabbage, finely sliced; 1 English cucumber, coarsely grated; 1 carrot, grated; and 1/2 red onion, finely diced. Refrigerate.