Begin by preparing the chicken thighs; in a bowl, combine minced garlic, paprika, cayenne pepper, salt, and black pepper. Coat the chicken thoroughly with this spice mixture and let it marinate in the refrigerator for at least 30 minutes.

In a large pan, heat vegetable oil over medium heat. Once shimmering, add chopped onions and diced red bell pepper. Sauté for about 5 minutes until onions are translucent.

Stir in ground cumin, ground coriander, and smoked paprika. Cook for 1 minute until aromatic.

Add diced tomatoes, coconut milk, chicken broth, and bay leaf. Season with salt and pepper to taste. Bring to a gentle simmer for 5 minutes.

Remove marinated chicken from the refrigerator and add to the sauce. Simmer uncovered for approximately 20 minutes until chicken reaches 165°F (75°C).

Once cooked through, remove bay leaf and serve hot over rice or quinoa, garnished with freshly chopped cilantro.