Begin by rubbing the chicken thighs generously with salt, black pepper, and paprika. Ensure that every piece is evenly coated.

Heat a large skillet over medium-high heat and add olive oil. Once shimmering, place the seasoned chicken thighs in the pan. Brown for about 3-4 minutes on each side.

Remove the chicken from the skillet and set it aside. In the same pan, add chopped onions and bell peppers, stirring frequently. Sauté for approximately 5 minutes.

Stir in minced garlic, grated ginger, and chopped chili peppers. Cook for about 1 minute, allowing the aromas to meld together.

Pour in coconut milk, stirring to combine with the sautéed vegetables. Sprinkle in cumin, cayenne pepper (if using), and bay leaves. Nestle the browned chicken back into the sauce.

Bring the mixture to a gentle simmer, then reduce heat to low and cover. Let it simmer for 20-25 minutes until the chicken reaches an internal temperature of 165°F.

Once the chicken is cooked, remove from heat and let rest for about 10 minutes before adding lime juice.

To serve, garnish with freshly chopped cilantro and spoon over warm jasmine rice. Offer crusty bread for dipping.