In a large skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Add the bite-sized pieces of chicken breast and sear them for about 5-7 minutes, turning occasionally until they're golden brown on all sides. Once seared, remove the chicken from the skillet and set aside.

In the same skillet, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Pour in one can of coconut milk along with one cup of chicken broth, stirring well to combine. Add smoked paprika, chili flakes, and tomato paste. Bring to a gentle simmer over medium heat, allowing it to bubble for about 5 minutes.

Return the seared chicken back to the skillet and cover, allowing to simmer for 10-15 minutes until the chicken is cooked through.

Remove from heat and squeeze in lime juice, stirring well. Toss in cilantro just before serving.