Pat the chicken thighs dry with a paper towel. Season them generously on both sides with the salt and black pepper.

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear until golden brown, about 4 to 5 minutes per side, then remove to a plate and set aside.

In the same pot, reduce the heat to medium and add the chopped onion, red bell pepper, green bell pepper, and sweet peppers. Sauté until the vegetables are softened and the onion is translucent, about 6 to 8 minutes.

Stir in the minced garlic, ground cumin, and smoked paprika. Cook until highly fragrant, about 1 minute, constantly stirring so the garlic does not burn.

Pour in the coconut milk and chicken broth, using a wooden spoon to scrape the bottom of the pot to release any delicious browned bits.

Return the seared chicken thighs and any resting juices to the pot. Bring the liquid to a gentle simmer, then reduce the heat to low, cover, and cook for 25 to 30 minutes until the chicken is tender and fully cooked through.

Remove the lid and simmer uncovered for an additional 5 minutes to slightly thicken the coconut sauce. Taste the broth and adjust the seasoning with more salt or pepper if desired.

Garnish the dish with fresh chopped cilantro. Serve hot over a bed of steamed white rice or alongside fried plantains to soak up the creamy coconut sauce.