Begin by seasoning the boneless, skinless chicken thighs with salt, pepper, and paprika. Set aside for 10 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.

Stir in 2 minced garlic cloves and 1 tablespoon of grated ginger. Cook for 1 minute until fragrant.

Add the seasoned chicken thighs to the skillet, searing for 5-6 minutes on each side until golden-brown.

Pour in one can of coconut milk and 2 tablespoons of soy sauce. Add chili flakes as desired. Stir gently.

Lower the heat to a simmer, cover the skillet, and cook for 20-25 minutes until the chicken is tender.

Garnish with fresh cilantro and serve hot over jasmine rice or with your favorite sides.