Start by patting the boneless chicken thighs or breasts dry to ensure a good sear. Cut the chicken into large, even pieces and season generously with salt, pepper, smoked paprika, and chili flakes. Allow the seasoned chicken to sit for 5-10 minutes.

In a large skillet over medium-high heat, add a drizzle of oil and heat until shimmering. Sear the chicken pieces for about 2-3 minutes on each side until they turn golden brown and develop a nice crust. Remove the chicken from the pan and set it aside.

Reduce the skillet heat to medium and add a splash of oil if necessary. Sauté diced onions for around 3-4 minutes until they begin to soften. Add minced garlic and freshly grated ginger, cooking for an additional minute.

Incorporate tomato paste into the mixture. Cook for about 1 minute. Slowly add coconut milk and chicken broth while scraping the pan’s bottom to lift browned bits.

Return the seared chicken and any juices back into the pan. Bring the mixture to a gentle simmer and cook uncovered for about 8-10 minutes until the chicken is cooked through.

Stir in freshly squeezed lime juice and brown sugar, adjusting the seasoning with salt and pepper as necessary. Remove from heat and sprinkle fresh cilantro on top.

Serve the savory coconut chicken over a generous portion of white or brown rice, quinoa, or cauliflower rice with toasted coconut flakes or more cilantro as garnish.