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

Add the chopped onion and sauté until translucent, approximately 3-4 minutes.

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

Introduce the cubed chicken breast into the skillet and brown undisturbed for 1 minute, then continue cooking for 5-7 minutes.

Season the chicken with salt and pepper to taste, stirring to ensure even coating.

Pour in the coconut milk, stirring gently to combine, then bring to a gentle simmer.

Add the drained diced tomatoes and lime juice, stirring to incorporate everything together.

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

Stir in the chopped fresh cilantro, adjusting seasoning if needed.

Serve hot over steamed rice, garnished with additional cilantro.