Begin by cutting the chicken breasts or thighs into bite-sized cubes. Season the chicken generously with salt, smoked paprika, black pepper, and optional cayenne pepper. Ensure each piece is well-coated for maximum flavor.

In a large skillet, heat 1 tablespoon of olive oil or butter over medium heat until shimmering. Add the seasoned chicken and sear for about 6–8 minutes, turning occasionally until golden brown on all sides. Once done, carefully remove the chicken from the skillet and set aside.

With the skillet still hot, add the diced onion, minced garlic, and diced green bell pepper. Sauté these aromatic vegetables for approximately 4–5 minutes, stirring frequently until they soften and become fragrant.

Return the seared chicken to the skillet. Pour in the full-fat coconut milk, stirring gently to blend all the ingredients together. Increase the heat slightly to bring the mixture to a gentle simmer for about 2-3 minutes.

Once simmering, reduce the heat to low and let the mixture cook uncovered for 8–10 minutes, stirring occasionally. The chicken will absorb the creamy coconut flavor, resulting in a deliciously rich dish.

Turn off the heat and fold in the chopped fresh basil. Stir well to combine, letting the residual heat release the basil's vibrant fragrance.

To serve, spoon generous portions of the chicken and sauce over four cups of cooked white rice. Garnish with more fresh basil atop each plate.