Cut the chicken thighs into bite-sized pieces and season them generously with salt and pepper.

In a large skillet, heat olive oil over medium-high heat until shimmering.

Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent.

Carefully add the seasoned chicken pieces into the skillet and cook until browned on all sides.

Incorporate the red and green bell peppers along with freshly grated ginger to the skillet and cook until slightly tender.

Sprinkle in the ground cumin, paprika, and cayenne pepper, stirring well to coat evenly.

Pour the coconut milk and soy sauce into the skillet, stirring to combine and bring to a gentle simmer.

Reduce the heat to low and let your dish simmer, stirring occasionally to thicken the sauce.

Once the sauce has thickened, stir in the fresh lime juice to brighten up the flavors.

Serve hot, garnished with freshly chopped cilantro.