Pat the chicken dry with paper towels, season with salt, pepper, smoked paprika, and chili flakes. Marinate briefly.

Heat oil in a skillet over medium-high heat, add chicken pieces and sear for 2-3 minutes per side until golden brown. Transfer to a plate.

In the same skillet, add more oil if necessary, sauté onion until softened. Add garlic and ginger, cook for an additional minute.

Stir in tomato paste, cook for 1 minute. Add coconut milk and chicken broth, scraping browned bits. Bring to a simmer.

Return chicken to the skillet, simmer on low for 8-10 minutes until cooked through and sauce thickens.

Stir in lime juice and brown sugar, adjust seasoning, and garnish with cilantro before serving.