A flavorful and creamy Brazilian-inspired chicken dish simmered in coconut milk with a touch of spice and vibrant herbs.

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Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until softened, about 3-4 minutes.
Stir in the garlic and cook for another minute.
Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
Add the bell peppers, cumin, paprika, and chili flakes. Stir to combine.
Pour in the coconut milk and chicken broth, and season with salt and pepper.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Stir in the lime juice and chopped cilantro.
Serve hot over cooked rice and garnish with extra cilantro if desired.

You can substitute chicken thighs with breasts if preferred.
For extra heat, add more chili flakes or a chopped fresh chili.
This dish can be made a day ahead and tastes even better after the flavors meld.