In a large bowl, combine minced garlic, lime juice, paprika, oregano, soy sauce and brown sugar to form a paste.
Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss chicken in marinade and set aside.
Meanwhile, make the sauce. Place all sauce ingredients in a blender or nutribullet and blend until smooth. Add a little more water as needed, to thin out. Season to taste with salt and pepper.
Heat a decent drizzle of oil in your Ironclad cast iron pan on high heat until hot (high heat will help the chicken become charred, but be careful of smoke and burning your pan, reduce heat if it becomes too smoky). Cook chicken for about 3-5 minutes each side, until charred and cooked through.Set aside to rest.
Remove pan from heat and add 2Tbsp water to pan. Use a wooden spoon to scrape the bottom of the pan to release all the flavour.
Roughly slice chicken and toss back in pan, along with any resting juices. Serve in the pan garnished with green sauce, coriander leaves and fresh lime.