2. Meanwhile, juice the limes to yield 1/3 cup juice. Coarsely chop the mint and cilantro.
3. Trim and discard fat from the chicken. Use a sharp knife to butterfly the thick part of each breast half to even out the meat's thickness (do not cut all the way through). Place the breast halves between two sheets of plastic wrap and lightly pound with a mallet to achieve an even thickness of 1/2 to 3/4 inch.
4. Lightly salt and pepper both sides of the chicken. Cut each pounded breast half into 4 equal strips.
5. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add half of the chicken pieces and cook for 3 minutes on each side or until lightly golden. Transfer to a plate and cover loosely to keep warm. Repeat with the remaining oil and chicken.
6. Add the lime juice to the skillet, stirring to dislodge any browned bits, then stir in the jam. Drain the figs as needed, then add to the skillet. Cook for 3 or 4 minutes, stirring until there are no lumps of jam, then return the chicken to the skillet. Cook until it is warmed through, making sure it's done and coated with the sauce.
7. Divide among plates, spooning sauce on top. Garnish with the mint and cilantro. Serve warm.
- Adapted from Feel Good Food (Hardie Grant Books, 2010)