Heat a large skillet over medium heat and add a drizzle of vegetable oil. Season your chicken with salt, pepper, paprika, cumin, and coriander. Cook chicken for 4-5 minutes per side until golden brown and reaches 165°F. Remove and set aside.

In the same skillet, add more oil if needed, and sauté minced onion and garlic for 2-3 minutes until soft. Stir in minced tomato and cook for an additional 2 minutes. Add tomato sauce and shredded coconut, cooking for 3-4 minutes until combined and thickened.

Reduce heat to low and gradually pour unsweetened coconut milk, stirring to combine. Return chicken to skillet, ensuring it's coated in sauce. Toss in bay leaves and simmer uncovered for 10-15 minutes until the sauce thickens.

Taste the sauce and adjust seasonings. Serve warm, garnished with fresh cilantro, over rice or alongside crispy fried plantains.