Start by pouring 2 tablespoons of olive oil into a large skillet over medium-high heat. Allow the oil to shimmer.

Add one chopped onion to the skillet and sauté for about 3–4 minutes until it turns translucent and fragrant.

Stir in 3 minced garlic cloves along with 1 teaspoon of ground cumin and 1 teaspoon of paprika. Cook for about 1 minute until fragrant.

Introduce 1 pound of cubed chicken breast to the skillet. Cook undisturbed for 1 minute to allow a nice sear, then stir occasionally for an additional 5–7 minutes until golden brown.

Season the chicken with salt and pepper to taste, ensuring each piece is well-coated.

Pour in 1 can of coconut milk, stirring gently to combine with the chicken and other ingredients. Bring to a gentle simmer.

Incorporate 1 can of drained diced tomatoes and the juice of 1 lime into the skillet. Stir well.

Reduce the heat to low, partially cover the skillet, and let it simmer for about 15–20 minutes.

Once the chicken is tender and the sauce has thickened, stir in a handful of chopped fresh cilantro.

Serve the Brazilian Coconut Chicken hot over a bed of steamed rice, garnishing with extra cilantro.