Shake the can of coconut milk well, then open and give it a quick stir to combine. Pat the chicken breasts dry with paper towels and set aside.

In a small mixing bowl, combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Rub the seasoning mixture all over the chicken breasts, then add the chicken to the heated oil and cook for 6 to 7 minutes on each side or until browned and almost cooked through. Remove chicken from the skillet and set aside on a plate; keep covered.

Add remaining olive oil to the skillet; add onions to the heated oil and cook for 2 to 3 minutes, or until tender and translucent. Stir in garlic and cook for 20 seconds. Add a tablespoon of tomato paste and stir until well combined. Then stir in the tomatoes and continue to cook for 5 minutes, or until the tomatoes are soft.

Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until the sauce thickens. Return the chicken breasts to the skillet, reduce heat to medium-low, and cook for 4 to 5 more minutes, or until the chicken is cooked through. The chicken is done when its internal temperature registers at 165˚F.

Taste the sauce for salt and pepper; adjust accordingly. Garnish your coconut milk chicken with cilantro or parsley, and serve with lime wedges.