Season the diced chicken breast with 1 teaspoon salt, smoked paprika, and dried herbs. Toss to coat evenly. Preheat your large skillet over high heat and spray with cooking oil. Add the chicken in a single layer without overcrowding and let it brown undisturbed for 3-5 minutes until golden on the bottom.

Remove the browned chicken to a plate and reduce heat to medium. Spray the pan with more oil, then add the minced onion, garlic, and ginger. Cook for about 1 minute until fragrant, stirring frequently. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

Let the broth simmer for about 1 minute, then stir in the tomato paste, coconut milk, and 1/2 teaspoon salt. Bring the sauce to a gentle simmer and cook for a few minutes until it thickens slightly and coats the back of a spoon.

Return the chicken and any accumulated juices to the pan. Cook on medium heat for 3-4 minutes until the chicken is cooked through and the sauce has reached your desired consistency.

Serve the coconut chicken over jasmine or basmati rice (about 3/4 cup rice per serving). Garnish generously with fresh cilantro and drizzle with extra coconut milk if desired.