In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the chicken breasts, ensuring they are not crowded in the pan. Sear for about 6-7 minutes on each side, or until they develop a golden brown crust.

In the same skillet, add another splash of oil if necessary, then toss in 1 chopped onion and 3 minced garlic cloves. Sauté these aromatics over medium heat for about 4-5 minutes, until the onion becomes translucent and fragrant.

Stir in 1 teaspoon of smoked paprika and 0.5 teaspoon of chili flakes into the sautéed onion and garlic. Pour in 1 can of coconut milk, followed by 0.5 cup of chicken broth and the juice of 1 lime. Mix all the ingredients together, bringing the mixture to a gentle simmer.

Return the seared chicken breasts to the skillet, ensuring they are submerged in the creamy sauce. Cover the skillet with a lid and let everything simmer on low heat for about 12-15 minutes.

Once cooked, remove the lid, and taste the sauce to see if it needs adjustments. Consider adding a pinch of salt, a sprinkle of sugar, or a bit more lime juice to balance the flavors.

Plate your delicious Spicy Brazilian Coconut Chicken over fluffy rice or quinoa. Garnish with freshly chopped cilantro and serve with lime wedges.