Heat the Oil: Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.

Sauté the Onion: Add the chopped onion to the hot oil and sauté for 3-4 minutes until translucent and fragrant.

Incorporate Garlic and Spices: Stir in minced garlic, ground cumin, paprika, and cayenne pepper, cooking for an additional minute.

Brown the Chicken: Add diced chicken breast, cooking for 5-7 minutes until nicely browned on all sides.

Season to Taste: Sprinkle salt and pepper over the chicken and stir to coat evenly.

Create the Sauce: Pour in one can of coconut milk, stirring gently and bringing to a gentle simmer for 3-4 minutes.

Add Tomatoes and Lime Juice: Stir in drained diced tomatoes and freshly squeezed lime juice, allowing to simmer for another minute.

Simmer the Dish: Reduce heat to low, partially cover, and let simmer for 15-20 minutes, stirring occasionally.

Finish with Fresh Cilantro: Stir in chopped fresh cilantro, adjusting seasonings as desired.

Serve Over Rice: Serve the coconut chicken hot over steamed rice, garnishing with extra cilantro.