Sauté the chicken: Heat the olive oil or coconut oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

Cook the onions and spices: In the same skillet, add the chopped onion, garlic, and ginger. Cook for 3- 4 minutes, or until softened and fragrant. Stir in the curry powder, turmeric, cumin, and paprika, cooking for another minute to bloom the spices.

Make the curry sauce: Stir in the coconut milk, chicken broth, and tomato paste, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer.

Simmer the chicken: Return the browned chicken to the skillet. Simmer the curry for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.

Serve: Garnish with fresh cilantro and serve hot. This curry pairs well with cauliflower rice or sautéed greens to keep it keto-friendly.