Chop your chicken thighs into bite-sized pieces, then mix them with garlic, paprika, cayenne, salt, and pepper. Massage the spices into the meat, ensuring every piece is coated. Set aside for at least 15 minutes to allow the flavors to mingle.

Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces, cooking until golden brown on all sides. Once done, remove the chicken and set it aside.

Using the same skillet, toss in the chopped onion and diced red bell pepper. Stir them around until they become soft and release their delightful aroma.

Add cumin, coriander, and smoked paprika to the pan. Stir the spices into the sautéed veggies for a minute or two to release those bold, earthy flavors.

Pour in the diced tomatoes (with their juices) and the creamy coconut milk. Stir well to combine everything, creating a lovely base for your chicken.

Return the browned chicken to the skillet. Add chicken broth and bay leaf, then reduce the heat to low. Cover and simmer for about 20-25 minutes, allowing the chicken to absorb the rich coconut flavors.

Taste the sauce and adjust the seasoning if needed. Remove the bay leaf and garnish generously with fresh cilantro leaves. Serve warm over fluffy rice. Enjoy every flavor-packed bite!