Heat 2 tablespoons of olive oil in a large dutch oven or skillet over medium-high heat. Add the boneless skinless chicken thighs, browning them for about 3-4 minutes without overlapping.

Flip the chicken pieces and add 1 tablespoon of butter, minced onion, garlic, and ginger. Sauté for another 2-3 minutes until the onion turns light golden.

Stir in 2 tablespoons of curry powder, 1 teaspoon cumin, 1 teaspoon black pepper, 1 teaspoon paprika, and optional turmeric. Cook for just 30 seconds.

Pour in 1 cup of chicken broth, then add the quartered sweet potatoes and 1 can of garbanzo beans. Sprinkle with salt and stir well. Bring to a boil, reduce heat to medium-low, and simmer for about 10 minutes.

Gradually stir in 1 can of coconut milk, letting it heat until just simmering. Turn off the heat and let it meld for a minute or two.

Garnish with fresh cilantro before serving. Serve over steamed rice or alongside your favorite steamed vegetables.