Begin by cutting the chicken thighs into bite-sized pieces and seasoning them generously with salt and pepper.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Add 1 finely chopped onion and 3 minced garlic cloves to the skillet, stirring constantly for about 3-4 minutes until the onion turns translucent.

Carefully incorporate the seasoned chicken pieces into the skillet, ensuring they are evenly distributed. Sauté for 5-7 minutes, stirring occasionally until the chicken is browned on all sides.

Stir in 1 diced red bell pepper, 1 diced green bell pepper, and 1 tablespoon of freshly grated ginger. Cook for an additional 2-3 minutes until the peppers soften slightly.

Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of paprika, and ½ teaspoon of cayenne pepper, mixing thoroughly to coat the chicken and vegetables.

Pour in a can of coconut milk and 2 tablespoons of soy sauce, stirring to combine all ingredients well.

Reduce the heat to low and let the mixture simmer for 15-20 minutes.

Before serving, stir in the juice of 1 lime to brighten up the dish.

Serve your delicious Spicy Brazilian Coconut Chicken garnished with fresh cilantro.