Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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In a large skillet, heat the olive oil over medium-high heat.
Add the onion and sauté until translucent, about 3-4 minutes.
Stir in the garlic, cumin, paprika, and cayenne pepper (if using) and cook for about 1 minute until fragrant.
Add the chicken cubes into the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
Season the chicken with salt and pepper to taste.
Pour in the coconut milk and bring the mixture to a simmer.
Stir in the drained diced tomatoes and lime juice.
Reduce the heat to low and let it simmer gently for about 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
Stir in the chopped cilantro and adjust seasoning if necessary.
Serve hot over steamed rice, garnished with extra cilantro.

Use room-temperature chicken for even browning and avoid overcrowding the pan. Store leftovers in an airtight container for up to three days.