1. Season chicken pieces with half of the salt and the black pepper.

2. Heat half of the olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until lightly browned on all sides but not fully cooked. Transfer to a plate.

3. Reduce heat to medium and add remaining olive oil to the skillet. Stir in the chopped onion and cook until softened and translucent, scraping up browned bits from the bottom.

4. Add minced garlic and grated ginger and cook until fragrant, about 30 seconds.

5. Stir in red curry paste or curry powder, ground turmeric, and crushed red pepper flakes. Cook, stirring constantly, for 1 minute to bloom the spices.

6. Add tomato paste and cook another 30 seconds, stirring to coat the onions and spices.

7. Pour in the coconut milk and chicken broth, whisking until the sauce is smooth and well combined.

8. Stir in brown sugar or honey and remaining salt, then bring the mixture to a gentle simmer.

9. Return the seared chicken and any accumulated juices to the skillet, stirring to coat the pieces in the sauce.

10. Reduce heat to low and simmer for 10 to 12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

11. Stir in fresh lime juice and chopped cilantro or parsley. Taste and adjust seasoning with additional salt, pepper, lime juice, or chili flakes as desired.

12. Serve Coconut Curry Chicken over warm cooked basmati or jasmine rice, garnishing with extra herbs and lime wedges if you like.