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Marinate the chicken in the powdered spices (paprika, MSG, ginger powder, gochugaru flakes) with a bit of oil. Leave to marinate while prepping onions and garlic.
Heat oil in a shallow pan and fry the chicken on medium heat, skin side down, until the skin is crispy. Flip and cook for a few more minutes. It doesn't need to be fully cooked through.
Remove the chicken from the pan but leave the juices. Add the diced onion, tomato paste, and gochujang paste. Cook for 5 minutes until jammy. Add the garlic and cook for another 2 minutes.
Pour in the entire can of coconut milk, add the lime leaf, and let it come to a simmer. Return the chicken to the pan and cook for 10 minutes or until the chicken is cooked through.
Serve with rice, lime, and coriander.