1. Season the Chicken

Sprinkle the diced chicken evenly with the kosher salt, smoked paprika, and dried oregano. Toss gently so each piece is coated.

2. Brown the Chicken

Heat a large skillet over medium‑high heat, lightly spray (or oil) so chicken doesn’t stick. Add the chicken in a single even layer. Let it sear without stirring too much—about 3–5 minutes until the underside is nicely browned. Flip or stir to brown the other sides. Once browned, remove the chicken from the pan and set aside.

3. Sauté the Aromatics

Lower the heat to medium. If needed, spray a little more oil. Add the minced onion, garlic, and grated ginger. Stir and cook for about 1 minute just until fragrant (don’t let the garlic burn).

4. Deglaze & Build the Sauce

Pour in the chicken broth and use your spatula to scrape up any browned bits from the bottom of the pan (that’s flavor!). Let this simmer for about 1 minute. Then stir in the tomato paste, coconut milk, and ½ teaspoon kosher salt. Mix until well combined.

5. Thicken & Simmer

Bring the sauce gently to a simmer. Let it cook a few minutes so it thickens slightly (it should coat the back of a spoon).

6. Return Chicken & Finish Cooking

Add the browned chicken (and any juices) back into the pan. Stir to coat with the sauce. Lower the heat to medium or medium‑low and cook 3–4 more minutes—just until the chicken is cooked through and the sauce and chicken meld.

7. Serve & Garnish

Portion your cooked jasmine or basmati rice into bowls. Spoon the coconut chicken and sauce over the top. Garnish with fresh cilantro. If you’d like extra creaminess, drizzle a little extra coconut milk over it. Serve immediately.