In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add 1 finely chopped onion and sauté for 3-4 minutes until it becomes translucent and fragrant. Next, introduce 3 minced garlic cloves along with 1 teaspoon of ground cumin, 1 teaspoon of paprika, and a pinch of cayenne pepper. Cook for an additional minute, stirring frequently, until the spices are aromatic.

Stir in 1 pound of cubed boneless, skinless chicken breast. Sear the chicken for 5-7 minutes, turning occasionally, until it’s lightly browned on all sides and cooked through. As the chicken cooks, season it generously with salt and pepper to enhance the flavors.

Pour in 1 can of coconut milk, stirring gently to combine with the chicken. Bring the mixture to a gentle simmer over medium heat, allowing the coconut milk to warm through and bubble lightly. Incorporate 1 cup of drained diced tomatoes and the juice of one lime, stirring well until all ingredients are blended harmoniously.

Reduce the heat to low and let the Brazilian Coconut Chicken simmer uncovered for 15-20 minutes. Stir occasionally to prevent sticking and monitor the sauce's consistency. Cook until the chicken is tender and the sauce thickens slightly.

Once the chicken is fully coated in the sauce, stir in a handful of chopped fresh cilantro for a burst of color and flavor. Serve the Brazilian Coconut Chicken hot over a bed of fluffy steamed rice.