In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

Add one diced onion and sauté for 3-4 minutes until translucent.

Stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of paprika, and a pinch of cayenne pepper. Cook for 1 minute until aromatic.

Introduce 1 pound of cubed chicken breasts and cook undisturbed for 1 minute. Stir and continue to cook for 5-7 minutes until browned.

Season the chicken with salt and pepper to taste.

Pour in one can of coconut milk and stir well. Bring to a gentle simmer.

Add one can of drained diced tomatoes and 2 tablespoons of lime juice, stirring until combined.

Reduce heat to low, partially cover, and let simmer for 15-20 minutes.

Stir in chopped fresh cilantro and adjust seasoning as needed.

Serve the dish hot over steamed rice and garnish as desired.