Heat 2 tablespoons of oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then add to the skillet. Sear for about 6-7 minutes on each side until golden brown and cooked through. Remove and set aside.

In the same skillet, add another tablespoon of oil if necessary, then sauté 1 chopped onion and 3 minced garlic cloves over medium heat for 2-3 minutes until fragrant and lightly golden. Sprinkle in 1 teaspoon of smoked paprika and 1 teaspoon of chili flakes, stirring well. Cook for 1 additional minute.

Pour in 1 can of coconut milk and stir in 2 tablespoons of tomato paste until fully blended. Bring to a gentle simmer, then return the cooked chicken to the skillet, coating well with the sauce. Allow to simmer for 10-15 minutes until the sauce thickens.

Stir in juice of 1 fresh lime and a handful of chopped cilantro. Adjust seasoning with more salt or lime as needed. Serve over rice or quinoa.