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

Sauté one finely chopped onion for 3-4 minutes until translucent and fragrant.

Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon paprika, and a pinch of cayenne pepper; cook for 1 minute.

Add 1 pound of cubed chicken breast, cook undisturbed for 1 minute, then stir for 5-7 minutes until golden brown.

Season the chicken with salt and pepper to taste.

Pour in 1 can of coconut milk, stir to combine, and bring to a gentle simmer.

Add 1 can of drained diced tomatoes and 2 tablespoons of lime juice, mix well.

Reduce heat to low, partially cover, and simmer for 15-20 minutes.

Mix in chopped cilantro and adjust seasoning if needed.

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