Heat the Olive Oil: Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2-3 minutes.

Sauté the Onions: Add 1 chopped onion, stirring frequently for 3-4 minutes until translucent and golden.

Add the Aromatics: Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon paprika, and a pinch of cayenne pepper if desired, cooking for an additional minute until fragrant.

Brown the Chicken: Add 1 pound of cubed chicken breast, seasoned with salt and pepper. Cook for 5-7 minutes until browned on all sides.

Combine the Creamy Base: Pour in 1 can (13.5 oz) of coconut milk and bring to a gentle simmer for 2-3 minutes.

Stir in Tomatoes and Lime: Incorporate 1 cup of drained diced tomatoes and the juice of 1 lime. Stir well and simmer for 1-2 minutes.

Simmer to Perfection: Reduce heat to low, partially cover, and let simmer for 15-20 minutes, stirring occasionally until sauce thickens.

Finish with Fresh Cilantro: Remove from heat, stir in ¼ cup chopped cilantro, taste, and adjust seasoning as needed.

Serve Over Rice: Serve hot over 4 cups of fluffy steamed rice and garnish with additional cilantro and lime wedges.