In a large skillet, heat 2 tablespoons of oil over medium-high heat. Sear the chicken breasts for about 5-7 minutes on each side until golden brown. Remove and set aside.

In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 2-3 minutes, then stir in the minced garlic and cook for an additional 1-2 minutes.

Pour in the coconut milk and chicken broth, stirring to combine. Add the smoked paprika, chili flakes, lime juice, and tomato paste, mixing well. Simmer for 3-5 minutes.

Return the seared chicken to the skillet, coating it with the sauce. Reduce heat and cover, simmering for about 15 minutes until fully cooked.

Check for doneness and taste the sauce, adjusting seasoning if necessary. Serve hot over rice or quinoa, garnished with cilantro.