Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.

Add 1 chopped medium onion and sauté for 3-4 minutes until translucent.

Stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of paprika, and 0.5 teaspoon of cayenne pepper (if using). Cook for 1 minute.

Add 1.5 lbs of diced chicken breast to the skillet, cook undisturbed for 1 minute, then stir occasionally for 5-7 minutes until golden brown.

Season the chicken with salt and pepper to taste, stirring to distribute evenly.

Pour in 1 can of coconut milk, stirring gently. Bring to a gentle simmer for about 2-3 minutes.

Add 1 can of drained diced tomatoes and 1 tablespoon of lime juice, stirring well to combine.

Reduce the heat to low, cover partially, and simmer for 15-20 minutes until chicken is tender and sauce thickens.

Stir in 0.25 cup of freshly chopped cilantro and adjust seasoning as needed.

Serve the creamy coconut chicken over steamed rice, garnished with extra cilantro.