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

Add one chopped onion to the skillet 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 about 1 minute.

Carefully add 1 pound of cubed chicken breast in a single layer, and cook for 5-7 minutes, turning occasionally.

Season the browned chicken generously with salt and pepper, stirring to coat evenly.

Pour in 14 ounces of coconut milk, stirring to combine and bringing it to a gentle simmer.

Add 1 drained can of diced tomatoes and the juice of one lime, stir well, and simmer for another 2-3 minutes.

Reduce heat to low, cover, and let it simmer for 15-20 minutes until the sauce thickens and chicken is tender.

Stir in a handful of chopped fresh cilantro, adjusting seasoning as necessary.

Serve hot over a bed of steamed rice, garnished with additional cilantro if desired.