Begin by heating a large skillet over medium heat and adding a drizzle of oil. Sauté finely chopped onion and minced garlic until translucent, around 3–4 minutes.

Add boneless chicken thighs to the skillet in a single layer, cooking for 5–7 minutes until browned on all sides.

Sprinkle in chili powder and cumin, stirring well to coat the chicken. Cook for an additional 2 minutes.

Pour in the coconut milk, stirring to combine. Bring to a gentle simmer over low heat for 15–20 minutes.

Remove from heat and add lime juice to the sauce, adjusting seasoning with salt and pepper.

Serve over fluffy rice or steamed vegetables, ladling the creamy coconut sauce over the top.