Season 1 pound of boneless, skinless chicken pieces with salt and black pepper to taste. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until golden brown. Remove chicken and set aside.

In the same skillet, add the finely chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and let cook for 1 minute. Add sliced red and yellow bell peppers, cooking for an additional 5 minutes until softened.

Sprinkle in 1 teaspoon each of ground cumin, ground coriander, and paprika, along with ½ teaspoon of cayenne pepper. Cook for 1-2 minutes, then add 1 tablespoon of tomato paste. Pour in coconut milk and drained diced tomatoes, bringing to a gentle simmer.

Return the cooked chicken to the skillet, ensuring it's well-coated in the sauce. Reduce heat to medium-low, cover, and let it simmer for 15-20 minutes until the chicken is cooked through.

Remove from heat, garnish with fresh cilantro, and serve with lime wedges. Enjoy with rice, quinoa, or bread.