In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers, about 1-2 minutes.

Add 1 finely chopped onion and sauté for 3-4 minutes until translucent and fragrant.

Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon paprika, and cayenne pepper. Cook for another minute until fragrant.

Add 1 pound of chicken breast cut into cubes in a single layer. Cook for about 1 minute undisturbed, then stir occasionally for 5-7 minutes until browned.

Sprinkle salt and pepper over the browned chicken cubes, adjusting to taste.

Pour in 1 can of coconut milk and bring to a gentle simmer, about 2-3 minutes.

Stir in 1 can of drained diced tomatoes and the juice of 1 lime. Mix well to combine.

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

Stir in a handful of chopped fresh cilantro before serving.

Serve the creamy chicken hot over a bed of steamed rice, garnished with more cilantro if desired.