1. Cut the chicken breast into bite-sized pieces and season with salt, black pepper, and paprika.

2. Heat the olive oil in a large skillet over medium heat, then add the chicken and cook until lightly golden on the outside.

3. Add the chopped onion and cook until softened, about 3 to 4 minutes.

4. Stir in the minced garlic and grated ginger, then cook for 30 seconds until fragrant.

5. Add the curry powder and stir well so the spices bloom in the oil.

6. Mix in the tomato paste until it coats the chicken and aromatics evenly.

7. Pour in the coconut milk and chicken broth, then stir until the sauce is smooth.

8. Reduce the heat and simmer for 10 to 12 minutes, or until the chicken is fully cooked and the sauce thickens slightly.

9. Stir in the lime juice and adjust seasoning if needed.

10. Serve hot over cooked basmati rice and sprinkle with fresh cilantro.