Heat olive oil in a skillet over medium-high heat. Add chopped onion and cook until translucent.

Stir in minced garlic, ground cumin, paprika, and cayenne pepper for about a minute.

Add chicken cubes and cook until browned and cooked through, seasoning with salt and pepper.

Pour in coconut milk, stir, and allow to simmer.

Add drained diced tomatoes and lime juice, stirring until well combined.

Let simmer uncovered for 15-20 minutes, stirring occasionally until the sauce thickens.

Fold in chopped cilantro, adjust seasoning, and serve hot over steamed rice.