Creamy Coconut Curry Chicken

Season the sliced chicken thighs with paprika, garlic powder, turmeric, curry powder, salt, and black pepper.

Drizzle olive oil over the seasoned chicken.

Pan‑fry the chicken for 7 minutes on each side until browned.

Remove the chicken and set aside.

In the same pan, sauté diced onion and minced garlic for 2–3 minutes.

Add coconut milk and break in the Japanese curry cube, stirring until the cube dissolves.

Simmer the sauce for 2 minutes.

Return the sliced chicken to the pan and add cooked hot rice, stirring to combine.

Cook for an additional minute until everything is heated through.

Serve garnished with chopped green onions, a pinch of black sesame seeds, and a pinch of red chili flakes.