1. Preheat a dry skillet over medium heat. Add pumpkin seeds and toast for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them. Remove from skillet and set aside.

2. In the same skillet (or a clean one), combine palm sugar, water, and coconut oil. Cook over medium-low heat, stirring constantly, until the sugar is fully dissolved and the mixture starts to simmer and thicken into a light caramel syrup, about 2-3 minutes.

3. Reduce heat to low. Stir in chili powder, salt, and lime zest into the caramel mixture. Cook for another 30 seconds, ensuring spices are well combined.

4. Add the toasted pumpkin seeds to the skillet. Stir quickly to ensure all seeds are thoroughly coated with the spiced caramel. Work quickly as the caramel will begin to harden.

5. Immediately transfer the coated pumpkin seeds onto a piece of parchment paper or a silicone baking mat spread out on a flat surface. Spread them out in a single layer as much as possible to prevent clumping.

6. Allow the pumpkin seeds to cool completely at room temperature, which will take about 15-20 minutes. Once cooled, they will become hard and brittle. Break them into bite-sized pieces if they've clumped together.

7. Serve immediately or store in an airtight container at room temperature for up to one week.