Heat a tablespoon of oil in a large skillet over medium heat until shimmering. Sear the boneless, skinless chicken thighs for about 5-6 minutes on each side, or until they are beautifully golden brown and cooked through. Remove the chicken from the pan and set it aside.

In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.

Stir in the chopped tomatoes, paprika, cumin, and red pepper flakes. Cook for another 3-5 minutes, allowing the tomatoes to soften and meld with the spices.

Slowly pour in the creamy coconut milk into the pan, stirring to combine with the sautéed veggies and spices. Increase the heat slightly and bring to a gentle simmer.

Return the seared chicken thighs to the skillet, making sure they are submerged in the coconut sauce. Cover the pan and reduce heat to low, simmering for about 10-12 minutes.

Stir in the fresh lime juice and chopped cilantro, cooking for an additional minute to allow flavors to balance.

Plate your Spicy Brazilian Coconut Chicken with a side of rice, bread, or vegetables, and enjoy!