In a large skillet, heat some oil over medium heat. Add the chicken thighs and cook until browned on both sides, about 5-7 minutes per side.

Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onion, garlic, and red bell pepper. Sauté until the vegetables are soft, about 5 minutes.

Stir in the coconut milk, chicken broth, lime juice, curry powder, paprika, salt, and black pepper. Bring to a simmer.

Return the chicken to the skillet, cover, and let it simmer in the sauce for about 20 minutes, or until the chicken is cooked through.

Garnish with fresh cilantro before serving.