In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Add the ground cumin, smoked paprika, and cayenne pepper to the skillet, stirring to combine.

Increase the heat to medium-high and add the chicken thighs. Season with salt and pepper, cooking until browned on all sides, about 5-7 minutes.

Pour in the coconut milk and chicken broth, bringing the mixture to a simmer.

Add the sliced red bell pepper and cherry tomatoes, then reduce the heat to low. Cover and let simmer for 20-25 minutes, or until the chicken is cooked through and tender.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges.