Sauté chicken breasts in oil at medium high, in a stove-top fry pan, until center is no longer pink.
Warm coconut milk in a medium-sized sauce pan, adding one water.
Add zest of half a lemon.
Add kaffir lime leaves, dried chili peppers, ginger and brown sugar.
Loosely chop cilantro and add to sauce pan.
Remove chicken from pan and slice into thin strips, approx. 1” x ¼”. Add to sauce pan. Let simmer.
Preheat oven to 350 F.
Brush desired amount of pita bread with olive oil. Sprinkle with garlic powder and dried parsley. Cut each pita bread into 6 triangles.
Place on cookie sheet and bake in preheated oven until crisp (approx 5 minutes).