Bone-in chicken thighs get a golden sear before simmering low and slow in a rich, coconut-milk sauce studded with diced tomatoes, bell pepper, and plenty of garlic. Cumin and sweet paprika build warmth into every bite, while a finishing squeeze of lime and a scatter of fresh cilantro keep the whole dish bright and balanced. The skin crisps beautifully in the sear, then soaks up that creamy, tomato-flecked sauce as it cooks through to juicy, fall-apart tender perfection. Ladled over fluffy white rice with extra lime wedges on the side, it's the kind of one-pan dinner that feels special enough for guests but easy enough for a weeknight. This one's a great pick for a gluten free table, since every component here — the spice rub, the aromatics, the coconut milk base — is naturally suited to the way you already cook.
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Pat the chicken thighs dry with paper towels. In a small bowl, combine the salt, black pepper, cumin, and paprika, then rub the mixture evenly over all sides of the chicken.
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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