Cut the chicken breasts in half crosswise to form palm-sized pieces. Whisk the coconut milk, lemon juice and zest, garlic, cumin, coriander, and salt in a large bowl. Add the chicken pieces and toss to coat. Cover and refrigerate for 4-8 hours.

Preheat the oven to 400ºF. Remove the chicken pieces from the marinade (discard remaining marinade). Arrange in an even layer in a 9x13-inch baking dish. Bake for 25-30 minutes or until the chicken is cooked through and lightly browned. Serve topped with the chutney.