In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add boneless, skinless chicken breasts and sear for 5-7 minutes on each side until golden brown. Remove chicken and set aside.

In the same skillet, reduce heat to medium and add chopped onion and minced garlic. Sauté for 3-4 minutes until softened.

Add grated fresh ginger, smoked paprika, and chili flakes. Cook for another minute, then stir in coconut milk, lime juice, and tomato paste. Combine all ingredients gently.

Nestle the seared chicken back into the skillet with the sauce. Simmer over medium heat for 10-15 minutes until the chicken reaches an internal temperature of 165°F.

Taste the sauce and adjust seasoning with salt, lime juice, or sugar. Simmer uncovered for a few more minutes if needed.

Serve the Spicy Brazilian Coconut Chicken hot, garnished with freshly chopped cilantro.