Heat olive oil in a large skillet over medium heat.
Add chicken thighs to the skillet, season with salt and pepper, and cook for 5-7 minutes until browned.
Remove the chicken from the skillet and set aside.
In the same skillet, add chopped onion and cook for about 3-4 minutes until softened.
Stir in minced garlic, chili powder, and cumin; cook for another minute until fragrant.
Add the coconut milk to the skillet and mix well, scraping up any browned bits.
Return the chicken to the skillet, cover, and simmer for 15-20 minutes until cooked through.
Taste and adjust seasoning as necessary; finish with lime juice.
Garnish with fresh cilantro before serving.
