Cut the boneless chicken thighs into bite-sized pieces. Heat cooking oil in a skillet over medium-high heat, add chicken, season with salt, and sauté for 5-7 minutes until golden brown.

Lower heat to medium, add chopped onion to the same skillet, and sauté for 3-4 minutes until translucent. Add minced garlic and grated ginger, cooking for an additional 2 minutes.

Sprinkle curry powder, turmeric, and cumin over the aromatics, stirring for about 1 minute to toast the spices.

Pour in coconut milk and diced tomatoes, stirring to combine. Bring to a gentle simmer and cook for 5 minutes.

Add sautéed chicken back into the skillet, stir to combine and let it simmer for another 10 minutes over low heat.

Remove from heat, garnish with cilantro and serve with lime wedges on the side.