1. First, rinse and pat dry the chicken and trim the fat as desired.  If using breasts, cut them into smaller pieces to absorb more flavor and cook more efficiently.  Generously salt and pepper the chicken on both sides.
2. Next, sear the chicken in avocado oil (or other preferred high-heat cooking oil) at medium-high heat for about 3-4 minutes per side or until each side is browned.
3. While searing chicken on the first side, slice the onion.
4. Then, flip the chicken and add onion slices to the pan.
5. After the chicken has seared on the 2nd side, maneuver the chicken and onion around with tongs to allow the onion to cook until it is translucent ~ about 5 mins.
6. Now, add minced garlic and cook for 2 minutes, stirring occasionally.
7. Then, add coconut cream, tomato paste, chili paste, lime juice, cilantro, and sugar.
8. Turn the stove temperature down and simmer for 10 – 20 minutes, stirring and flipping the chicken over occasionally.  Be careful not to cook on high heat, as it could burn the coconut cream.*

*NOTE regarding simmer time:  If cooking chicken tenders or thighs, 10 – 15 minutes should be enough time for simmering.  If cooking chicken breasts, and the chicken is still raw inside after searing, you may need a little more time and for the chicken to absorb more of the flavoring of the sauce.

Serve over rice, like this Cilantro Lime Rice, garnished with cilantro.