Step 1: Marinate the Chicken In a large bowl, combine the coconut milk, lime juice, minced garlic, paprika, cumin, chili powder, turmeric, sriracha (or chili sauce), salt, and pepper. Whisk together until well combined. Add the chicken thighs to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

Step 2: Sear the Chicken Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, remove the chicken from the marinade (reserving the marinade for the sauce) and sear the chicken for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Transfer the chicken to a plate and set aside.

Step 3: Make the Coconut Sauce In the same skillet, add the chopped onion and red bell pepper. Cook for 3-4 minutes until softened, stirring occasionally. Add the cumin, paprika, and chili flakes to the vegetables, and cook for another minute to release the spices’ flavors. Pour in the reserved marinade, coconut milk, and chicken broth. Bring the sauce to a simmer, stirring occasionally, and let it cook for 5-6 minutes until it thickens slightly. Stir in the lime juice and adjust seasoning with salt and pepper as needed.

Step 4: Combine and Serve Return the chicken to the skillet, spooning some of the sauce over the top. Let the chicken simmer in the sauce for an additional 3-4 minutes to reheat and absorb some of the flavors. Garnish with fresh cilantro and serve hot.