Heat 2 tablespoons of olive oil in a large skillet over medium-high heat for about 2 minutes.

Add 1 chopped onion and cook for 3-4 minutes until translucent.

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

Add 1 pound of cubed chicken breast and let it cook undisturbed for 1 minute before stirring occasionally for 5-7 minutes until browned.

Season with salt and pepper to taste.

Pour in 1 can of coconut milk and stir to combine. Bring to a gentle simmer.

Add 1 can of drained diced tomatoes and the juice of 1 lime. Stir and return to a simmer.

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

Stir in chopped fresh cilantro and adjust seasoning if necessary.

Serve hot over a bed of fluffy steamed rice.