1. Chop the onion, green onion, garlic, cilantro, and parsley.
2. Dice the chicken breast into bite-sized pieces.
3. Heat a bit of oil in a large skillet over medium heat.
4. Add the onion and garlic to the skillet and cook for about 4-5 minutes until they are soft and fragrant.
5. Stir in the curry powder and cook for another 1-2 minutes.
6. Add the chicken pieces to the skillet and cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
7. Pour in the coconut milk, chicken broth, and add the chopped green onion, cilantro, parsley, and thyme. Season with pepper to taste.
8. Bring the mixture to a simmer and let it cook for about 10-15 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
