Sear the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs in a single layer and sear for 4–5 minutes per side, or until golden brown. Don’t overcrowd the pan; cook in batches if needed. Transfer the seared chicken to a plate and set aside.
Sauté the Aromatics:
Reduce the heat to medium. In the same skillet, add the onion and sauté until soft and translucent, about 3–4 minutes. Add the garlic, grated ginger, and sliced red and yellow bell peppers. Cook for 2–3 minutes until fragrant and slightly softened.
Add Spices:
Stir in the paprika, turmeric, cumin, red pepper flakes, salt, and black pepper. Mix until the vegetables are coated and the spices bloom in the oil, about 1 minute.
Deglaze and Simmer:
Stir in the tomato paste to deepen the flavor and add richness. Pour in the coconut milk and chicken broth, stirring until the sauce is smooth and begins to bubble.
Simmer Chicken in Sauce:
Return the chicken thighs and any accumulated juices to the skillet. Spoon sauce over the chicken to coat. Reduce heat to low, cover the skillet, and simmer gently for 20–25 minutes or until the chicken is cooked through and tender.
Finish the Dish:
Just before serving, stir in the lime juice for brightness and sprinkle with fresh chopped cilantro. Taste and adjust seasoning as needed.
