Heat olive oil in a large skillet over medium-high heat. Add onion and sauté until translucent, about 3-4 minutes. Stir in garlic, cumin, paprika, and cayenne; cook for an additional minute.

Add chicken cubes to the skillet. Sear for 5-7 minutes until golden brown, stirring frequently. Season with salt and pepper.

Pour in coconut milk, stirring to combine with chicken. Bring to a gentle simmer, then add diced tomatoes and lime juice.

Reduce heat to medium-low and let simmer uncovered for 15-20 minutes until chicken is cooked and sauce thickens.

Stir in chopped cilantro, taste and adjust seasoning. Serve over steamed rice.