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Begin by seasoning the chicken thighs with paprika, garlic powder, turmeric, curry powder, salt, black pepper, and olive oil. Make sure to massage the spices into the chicken thoroughly.
Heat a pan and fry the seasoned chicken for about seven minutes on each side until cooked through. Once done, remove the chicken from the pan and set it aside.
In the same pan, add chopped onion and minced garlic. Sauté them for two to three minutes until they become fragrant.
Pour in the coconut milk and add a Japanese curry cube to the pan. Stir the mixture well and let it simmer for two minutes.
To serve, place the sliced chicken on a plate alongside hot rice.