In a large bowl, combine chicken thighs with minced garlic, paprika, cayenne pepper, salt, and black pepper. Mix well and marinate for at least 30 minutes.

Heat vegetable oil in a large skillet over medium heat. Add onion and red bell pepper, sauté for about 5 minutes until softened.

Add ground cumin, ground coriander, and smoked paprika to the skillet. Cook for 1 minute, stirring continuously.

Add diced tomatoes, coconut milk, and chicken broth to the skillet. Stir and season to taste. Bring to a simmer.

Carefully place marinated chicken thighs into sauce. Reduce heat and simmer for approximately 20 minutes until cooked through.

Remove bay leaf, taste and adjust seasoning, serve hot over rice, garnished with fresh cilantro.