In a bowl, combine all the sauce ingredients—lime juice, cayenne pepper, red curry paste, cinnamon, stevia (or sugar), coconut milk, fish sauce, peanut butter, toasted sesame oil, and soy sauce. Whisk thoroughly until the mixture is smooth and uniformly creamy. If the consistency is too thick, thin it out with a small splash of water or additional coconut milk. Set the sauce aside.

Heat the coconut oil (or butter) in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until the onions become soft and translucent.

Increase the heat slightly and add the cubed chicken to the skillet. Sauté until the chicken pieces are golden on all sides and nearly cooked through.

If using, add the asparagus into the skillet. You can lightly cook them for added tenderness or reserve them to be added raw later for a crisp texture.

Reduce the heat to low and gently stir in the prepared coconut lime peanut sauce. Allow the sauce to warm slowly, ensuring it does not boil vigorously so as to maintain its creamy integrity. Taste and adjust seasoning with extra lime juice or a pinch of salt if necessary.

Serve the dish immediately, spooning generous portions over your choice of jasmine rice, noodles, or even a bed of steamed greens. Garnish with extra lime wedges or a sprinkle of fresh herbs, if desired.