Heat the oil in a large skillet over medium high heat. Add the chicken pieces in a single layer. Season with salt and pepper. Brown the chicken for about 5 to 7 minutes until golden on all sides. You do not need to cook it all the way through yet just get some good color.

Remove the chicken from the pan and set aside. In the same skillet add the onion and bell pepper. Sauté for about 4 minutes until they begin to soften. Stir in the garlic and grated ginger cooking for another minute until fragrant.

Sprinkle the turmeric and paprika over the vegetables. Stir constantly for 30 seconds to toast the spices which releases their natural oils and deepens the flavor.

Pour in the full fat coconut milk. Use a wooden spoon to scrape up any browned bits from the bottom of the pan as that is where the flavor lives. Return the chicken and any juices back to the skillet.

Bring the mixture to a gentle simmer then reduce the heat to low. Let it cook for about 10 to 12 minutes until the sauce has thickened slightly and the chicken is cooked through.

Stir in the fresh lime juice. This acidity is crucial to balance the richness of the coconut. Taste and add more salt if needed. Garnish with fresh cilantro before serving.