In a medium bowl, combine the chicken pieces with minced garlic, lime juice, paprika, salt, and pepper. Toss to coat evenly. Let it marinate for at least 15 minutes at room temperature.

Heat the dendê oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the sliced onion and bell peppers and cook, stirring occasionally, until softened, about 5-7 minutes.

Add the marinated chicken to the skillet in a single layer. Cook for 3-4 minutes per side, until lightly browned.

Stir in the can of diced tomatoes with their juices. Pour in the coconut milk and stir everything together to combine.

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for 20-25 minutes, until the chicken is tender and cooked through, and the sauce has thickened slightly.

Remove from heat and stir in the chopped fresh cilantro. Serve hot, garnished with extra cilantro, alongside fluffy white rice.