In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers, about 1-2 minutes. Add 1 medium chopped onion and sauté for 3-4 minutes until translucent and fragrant.

Stir in 3 cloves of minced garlic, along with 1 teaspoon of ground cumin, 1 teaspoon of paprika, and 1/2 teaspoon of optional cayenne pepper. Cook for about 1 minute until fragrant.

Add 1.5 pounds of chicken breast, cut into cubes, to the skillet in a single layer. Let it cook undisturbed for 1 minute, then stir occasionally for 5-7 minutes, or until the chicken is browned on all sides.

Once browned, season the chicken with salt and pepper to taste, ensuring each piece is well-covered. Continue to cook for another minute or two.

Pour in 1 can (14 ounces) of coconut milk, stirring to fully combine with the chicken and spices. Bring the mixture to a gentle simmer over medium heat for about 3-5 minutes.

Next, mix in 1 can (14 ounces) of drained diced tomatoes and 1 tablespoon of lime juice, stirring well to incorporate. Allow to simmer for 15-20 minutes, covered.

After simmering, stir in 1/4 cup of chopped fresh cilantro. Taste the sauce and adjust seasoning if needed.

Serve your Brazilian Coconut Chicken hot over a bed of steamed rice and garnish with additional cilantro.