Preheat oven to 350 degrees F. Heat oil in a skillet. In a shallow bowl mix together the flour, salt and pepper. LIGHTLY coat the chicken legs and thighs in the flour (shake off any excess flour; the chicken should only be very lightly coated!) Brown in hot oil on both sides (about 8 minutes per side) transfer to a casserole dish.
Add in onion and garlic; saute until tender (about 5 minutes). Stir in coriander, cumin, ginger, chili sauce, soy sauce and peanut butter; stir for 1 minute. Add in corn kernels, coconut powder and milk; stir to blend and simmer for 2 minutes. Pour the sauce over the chicken in the casserole.
Cover with foil and cook for 25 minutes. Uncover and continue cooking for about 15-20 minutes or until the chicken is cooked through and tender. Just before serving add in the grated lime zest.