Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.

Add 1 chopped yellow onion and sauté for 3–4 minutes until translucent and soft.

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 fragrant.

Add 1 pound of cubed chicken breast in a single layer and cook for 5–7 minutes until browned on all sides.

Sprinkle the chicken with salt and pepper to taste, mixing well.

Pour in 1 can of coconut milk and stir gently to combine, bringing to a simmer over medium heat.

Stir in 1 can of drained diced tomatoes and juice of 1 lime, mixing well.

Reduce heat to low, partially cover, and simmer for 15–20 minutes, stirring occasionally.

Stir in a handful of chopped fresh cilantro and adjust the seasoning as needed.

Serve hot over steamed rice, garnished with cilantro and lime wedges.