In a large bowl, combine chicken thighs with minced garlic, paprika, cayenne pepper, salt, and black pepper. Marinate for at least 30 minutes.

Heat vegetable oil in a large skillet over medium heat. Add onions and red bell peppers, stirring for about 5 minutes until softened.

Stir in ground cumin, ground coriander, and additional paprika, cooking for 1 minute until fragrant.

Pour in diced tomatoes, coconut milk, chicken broth, and add the bay leaf. Simmer for 5 minutes.

Add marinated chicken thighs to the skillet, cover, and cook for 20 minutes until chicken is cooked through.

Remove bay leaf, adjust seasoning if necessary, and serve over rice or quinoa, garnished with fresh cilantro.