Season your chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes on each side until golden brown. Remove chicken from skillet and set aside.

In the same skillet, reduce heat to medium and add more olive oil if needed. Sauté chopped onion for 2-3 minutes until translucent. Stir in minced garlic and freshly grated ginger, cooking for another minute.

Sprinkle in ground cumin and red pepper flakes, stirring for about 30 seconds to toast them.

Pour in canned tomatoes, stirring to combine. Cook for 2 minutes until tomatoes break down.

Gently pour in coconut milk and increase heat slightly to bring to a simmer. Bubble for 3-5 minutes until sauce thickens.

Return the seared chicken to the skillet, cover, and simmer on low for 20-25 minutes until chicken reaches an internal temperature of 165°F.

Remove from heat, serve garnished with cilantro and lime wedges.