2 cups (10 ounce bag) frozen raspberries (no need to thaw)
1/4 cup chopped cilantro
In a large skillet, heat oil over medium-high heat. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Add half of chicken to pan. Sear until golden and meat releases from pan– about 5 minutes – flip and cook until golden – about 3 minutes. Remove to plate and keep warm. Repeat with remaining chicken.
Turn heat down to medium; add onion to pan and cook until golden, but not brown about 5 minutes. Add lime juice, lime peel, sugar, chilies and raspberries. Bring to a boil and cook about 3 minutes until sauce thickens.
Add chicken back to the pan; cook about 2 minutes until done, turning chicken to coat with sauce. Sprinkle with cilantro.