Heat a large skillet over medium-high heat and add a drizzle of oil. Sear the chicken breasts for 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.

In the same skillet, lower heat to medium, add the chopped onion and minced garlic. Sauté for 3-4 minutes until onion is translucent.

Stir in coconut milk, chicken broth, smoked paprika, chili flakes, lime juice, and tomato paste. Mix well and bring to a gentle simmer.

Return the chicken to the skillet, nestling into the sauce and allow to simmer uncovered for 10-15 minutes until heated through.

Taste the sauce and adjust seasoning as needed. This step is crucial for balance.

Remove from heat and garnish with fresh cilantro. Serve hot, paired with fluffy rice or quinoa.