Season the chicken with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sauté chicken for 5-7 minutes until golden brown and cooked through. Remove and set aside.

In the same skillet, sauté diced onion for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute. Toss in chopped peppers and stir for 5 minutes.

Stir in ground cumin, ground coriander, paprika, and cayenne pepper. Cook for 1-2 minutes. Add coconut milk and drained tomatoes and simmer.

Return chicken to the skillet and stir into the sauce. Simmer for 15-20 minutes to absorb flavors.

Garnish with fresh cilantro and serve hot with lime wedges.