In a large skillet, heat olive oil over medium-high heat until shimmering, about 1-2 minutes.

Add chopped onion to the skillet and sauté for 3-4 minutes until translucent and tender.

Stir in minced garlic, ground cumin, paprika, and cayenne pepper. Sauté for about 1 minute until fragrant.

Introduce cubed chicken breast to the skillet. Cook for 5-7 minutes, stirring occasionally, until browned.

Sprinkle salt and pepper over the browned chicken to season.

Pour in coconut milk, stirring gently to combine. Bring to a gentle simmer for about 3-5 minutes.

Incorporate drained diced tomatoes and lime juice into the skillet. Mix well and bring to a simmer.

Reduce the heat to low and let it simmer for 15-20 minutes, partially covered.

Once cooked through, stir in chopped fresh cilantro. Taste and adjust seasoning if necessary.

Serve over a bed of steamed rice, garnished with extra chopped cilantro.