In a bowl, toss the diced chicken breast with kosher salt, smoked paprika, and oregano until evenly coated. Set aside to marinate briefly while your pan heats up.

Heat a large skillet over high heat and lightly spray with oil. Add the seasoned chicken in a single layer and sear for 3–5 minutes, flipping as needed, until golden-brown but not overcooked. Transfer to a plate and set aside.

Reduce the heat to medium. Spray the skillet with more oil if needed, then add the minced onion, garlic, and ginger. Sauté for 1 minute, just until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.

Add the tomato paste and coconut milk, stirring to combine. Season with ½ tsp of kosher salt and bring the sauce to a gentle simmer.

Return the seared chicken (and any juices) to the pan and simmer in the sauce for another 3–4 minutes on medium heat. The sauce should thicken slightly and coat the chicken well.

Spoon warm jasmine rice into serving bowls, then top with the creamy coconut chicken. Drizzle with extra coconut milk for a silky finish and sprinkle with freshly chopped cilantro.