Begin by marinating the chicken thighs in a large bowl with minced garlic, paprika, cayenne pepper, salt, and black pepper. Let marinate for at least 30 minutes.

In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the marinated chicken thighs and sear for 4-5 minutes on each side until golden-brown.

Remove the chicken and add the finely chopped onion and diced red bell pepper to the same skillet. Sauté for about 5 minutes.

Stir in the ground cumin, coriander, and smoked paprika. Cook for an additional minute.

Add diced tomatoes, coconut milk, chicken broth, and bay leaf. Bring to a gentle simmer for 3-4 minutes.

Place the seared chicken back into the sauce. Cover and simmer for 20 minutes until fully cooked.

Discard the bay leaf and serve the Spicy Brazilian Coconut Chicken over rice, garnished with fresh cilantro.