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Heat a nonstick skillet over medium-high heat. Sprinkle 1 tsp curry powder, 1/2 tsp sald and 1/2 tsp black pepper over chicken. Coat pan with cooking spray. Add chicken to pan; cook 5 min on each side or until done. Remove chicken from pan; keep warm. Add bell peppers and remaining 1/2 tsp curry powder to pan; saute 1 minute. Add coconut mile and bring to a boil; reduce heat and simmer 4 minutes on until mixture is slightly thickened. Cut lime in half. Squeeze 1 tbsp juice from 1 lime half; slice other have into 4 wedges. Stir juice and 1/4 tsp salt into bell pepper mixture. Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges.
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