Heat a tablespoon of oil in a large skillet over medium-high heat. Season chicken breasts with salt and sear for about 5 minutes on each side, until golden brown.

Lower the heat, add finely chopped onions and minced garlic, sauté for about 2-3 minutes until translucent.

Add tomato paste, stirring it through the onion and garlic mixture. Gradually pour in coconut milk, then add lime juice, smoked paprika, chili flakes, and chicken broth. Stir well.

Return seared chicken to the skillet, cover, and let it simmer on medium-low heat for 15-20 minutes until cooked through.

Optionally blend the sauce for a creamier consistency. Adjust seasoning with lime juice, salt, and a pinch of sugar.

Garnish with fresh cilantro and serve hot over rice, quinoa, or cauliflower rice.