In a large skillet, heat 2 tablespoons of vegetable oil over medium heat until shimmering. Season 1 pound of skinless chicken with the paprika, cumin, coriander, achiote, salt, and pepper. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.

In the same skillet, add another tablespoon of oil if necessary, then sauté the minced onion, minced garlic, and minced tomato over medium heat for about 2-3 minutes until softened. Stir in salt and pepper with 1 tablespoon of tomato sauce and cook for an additional minute until fragrant.

Stir in the unsweetened shredded coconut and sauté for 2-4 minutes until aromatic. Lower the heat, pour in the unsweetened coconut milk, mix well, and bring to a gentle simmer.

Return the cooked chicken to the skillet, ensure it's coated in the sauce, add the bay leaves, and let it simmer for about 10-15 minutes. Cook on low until the sauce thickens and flavors meld.

Remove bay leaves, check seasoning, and add salt and pepper as needed. Garnish with chopped cilantro and serve warm with rice, avocado, or plantains.