In 10-inch skillet over medium heat, in hot butter, cook chicken a few pieces at a time until lightly browned. Set aside. To same skillet, add garlic, thyme and spices; cook one minute, stirring constantly.
In medium bowl, combine soup and cream of coconut; add to spices. Over medium heat, heat to boiling, Reduce heat to low. Add reserved chicken. simmer, uncovered. 20 minutes or until chicken is fork-tender. Serve over rice. Garnish with remaining ingredients.
Makes 6 servings.
Cajun Country -- New Iberia, Louisiana