Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
Add the minced garlic and cumin to the pot. Cook for about 30 seconds until the garlic is fragrant, stirring constantly to prevent burning.
Introduce the chicken pieces into the pot. Cook, stirring occasionally, until they are no longer pink and start to brown slightly, about 5-6 minutes.
Pour in the diced tomatoes with their juices and stir to combine. Let it simmer for 2 minutes, allowing the flavors to meld.
Stir in the coconut milk and chicken broth, mixing well to create a creamy, flavorful base. Bring the mixture to a gentle simmer.
Season with paprika, salt, and pepper. Reduce the heat to low and let the chili simmer uncovered for about 10 minutes, stirring occasionally, until slightly thickened and heated through.
Taste and adjust the seasoning if needed, adding more salt, pepper, or spices as preferred. The chili should be rich, velvety, and well-blended in flavors.
Serve the coconut chicken chili hot, spooned into bowls. Garnish with fresh herbs if desired, and enjoy the comforting tropical twist.
