• Pat dry the chicken breasts with paper towels and set aside.
  In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.
  Rub seasoning mixture all over chicken breasts.
  Heat 2 tablespoons olive oil in a large skillet over medium heat.
  Add chicken breasts to the heated oil and cook for 6 to 7 minutes on each side, or until browned and almost cooked through. Cooking time will depend on the size of the chicken breasts.
  Remove chicken from skillet and set aside on a plate; keep covered.
  Add remaining olive oil to the skillet; add onions to the heated oil and cook for 2 to 3 minutes, or until tender and translucent.
  Stir in garlic and cook for 30 seconds.
  Add tomatoes and continue to cook for 5 minutes, or until tomatoes are soft.
  Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until sauce thickens.
  Return chicken breasts to the skillet; reduce heat to medium-low and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is done when internal temperature registers at 165˚F.
  Taste sauce for salt and pepper; adjust accordingly.
  Garnish with cilantro or parsley, and serve.

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