Coconut-Lime Chicken with Slaw

1 cup water
3 Tbsp. fish sauce
2 tsp. Asian chili-garlic sauce
3 boneless, skinless chicken breasts
5 Tbsp. cream of coconut
5 Tbsp. juice from 3 limes
1/2 head Napa cabbage, halved, cored, and shredded
1/3 cup chopped fresh cilantro
1 mango, pitted, peeled, and sliced thin
1/2 cup cashews, toasted and chopped

Bring water, 1 Tbsp. fish sauce, and 1 tsp. chili-garlic sauce to boil in large skillet. Add chicken and simmer, covered over medium-low heat until chicken registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through. Transfer chicken to plate and shred into bite-sized pieces.

Whisk cream of coconut, lime juice, remaining fish sauce, and remaining chili-garlic sauce in large bowl.

Toss chicken with 3 Tbsp. dressing in second bowl. Add cabbage, cilantro, and mango to bowl with remaining dressing and toss to combine. Transfer slaw to platter, top with chicken, and sprinkle with cashews. Serve.