Preheat the oven to 180C (160C fan) 375 F, gas 5.
Flatten the meat by pounding it between two sheets of plastic wrap with a mallet or rolling pin.
Heat the oil in a frying pan.
Saute the onion and garlic over medium heat.
Add the bell peppers to the pan and continue to saute.
Stir in the coconut and remove the pan from the heat.
Remove the zest from the lime and squeeze out the juice.
Stir into the pan.
Place an equal amount of the vegetables in the middle of each chicken breasts.
Fold the ends over the top of the filling and secure with toothpicks.
Mix the paprika powder, chili paste and salt in small dish.
Brush each chicken roll with the marinade.
Melt the butter in a roasting pan, add the rolls and bake in the preheated oven for 25-30 until golden brown, basting from time to time.
Remove the chicken from the pan and keep warm.
Stir in the apricot jam and lime juice to the pan juices.
Bring to a boil, reduce the heat, and simmer briefly while stirring.
Arrange the rolls on plates and pour the sauce over the top.