In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook for 3-4 minutes until translucent. Stir in minced garlic, cumin, paprika, and cayenne pepper.

Add chicken breast cubes and sear for 5-7 minutes, stirring frequently until browned. Season with salt and pepper.

Pour in coconut milk, bring to a simmer, then add diced tomatoes and lime juice. Stir to combine.

Reduce heat and let simmer uncovered for 15-20 minutes, stirring occasionally until chicken is cooked through and sauce thickens.

Stir in chopped cilantro, adjust seasoning as needed, and serve over steamed rice.