In a large skillet, heat a tablespoon of cooking oil over medium heat. Add finely chopped onions and minced garlic, stirring frequently for about 3-5 minutes until the onions are soft and translucent.

Increase the heat slightly and add the boneless chicken thighs to the skillet. Cook the chicken for approximately 5 minutes, turning occasionally, until it is golden brown on all sides.

Sprinkle in the cumin, paprika, and chili powder, stirring to coat the chicken evenly with the spices. Let it cook for 1-2 minutes while stirring.

Pour in the full-fat coconut milk, stirring gently to mix everything together. Bring the mixture to a gentle simmer, which takes around 2-3 minutes.

Reduce the heat to low and cover the skillet, allowing the chicken to simmer for about 20 minutes. Check occasionally, stirring gently.

Before serving, taste the sauce and adjust the seasoning with sea salt if needed. Serve hot over a bed of fluffy rice, garnishing with fresh cilantro.